Recipe by tipsuda
"A quick and easy weeknight meal."
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Italian link sausage
1 (13.25 ounce) package
spaghettini (thin spaghetti)
fresh asparagus, trimmed and cut into 1-inch pieces
garlic cloves, minced
1 1/2 pounds
roma (plum) tomatoes, seeded and diced
ground black pepper
grated Parmesan cheese
Delicious!! My kids 10 and 7 both gave it 5 stars. Very yummy! In the future, I'd add a little more sausage... otherwise, perfection!
This is a simple, solid recipe that is very easy to prepare and makes a beautiful presentation. My only change was to use bulk Italian sausage in place of link. Thanks, tipsuda!
We made this on the grill. I put precooked, sliced, sundried tomato/basil chicken sausage in a foil pack with the garlic, asparagus, black pepper and a pinch of kosher salt(I don't use garlic salt). I do not like cooked tomato so I left that out and added it to the pasta after draining and then topped with the rest. This was easy and flavorful. I also used bowties instead of spaghettini
We cut the quantity down to two and used prepared pork meatballs to cut down on preparation time. I was surprised at the perfection of the seasonings. Just enough garlic, the right amount of tomato so it wasn't dry but also didn't have a runny sauce. We'll definitely have it again during asparagus season!
mmm... My husband and I love this. To the point where I signed up for an AR account just so I could give it five stars. I used fresh asparagus from a local farm and hot Italian sausage from another local farm where I know their animals live a good life. I like the health benefits of coconut oil, so used half coconut oil, half olive oil... didn't taste coconutty. The Italian sausage and the cheese give this dish PLENTY of salt, so I didn't add salt to the pasta water or garlic salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Asparagus Spaghettini
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 234
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