Crispy Sausage Pasta (Print Version)
# Ingredients:
→ Essentials
01 -
1 tablespoon olive oil
02 -
1 pound Italian sausage (choose sweet or spicy)
03 -
4 garlic cloves, finely chopped
04 -
Kosher salt and freshly ground pepper, as you like
05 -
½ cup parmesan cheese, shredded finely
06 -
1 pound farfalle pasta (bow-tie pasta)
07 -
⅔ cup water from boiled pasta
08 -
1 whole sweet onion, chopped small
09 -
1 pound asparagus, trimmed and sliced into thirds
10 -
8 ounces burrata cheese, torn up
11 -
Red pepper flakes for sprinkling on top
# Instructions:
01 -
Fill a big pot with water, add salt, and bring to a boil. Cook bow-tie pasta based on the cook time on the package. Save a cup of that starchy water you boiled the pasta in.
02 -
As the water heats, warm up olive oil in a skillet over medium. Toss in the sausage, sprinkle with salt and pepper, and cook until golden and crumbly. Move it to another plate.
03 -
Using the same pan, toss in the diced onion, garlic, and a pinch of salt and pepper. Stir it around and let it soften up for about 5 minutes.
04 -
Throw the cut asparagus into the pan, stir it frequently, and cook until it’s softened but still has a nice bite (around 6–8 minutes). Add another dash of salt and pepper if you’d like.
05 -
Drop the cooked farfalle into the skillet with the veggies. Pour in ⅔ cup of that pasta water you saved earlier. Sprinkle on the parmesan cheese and stir everything together well.
06 -
Rip up the burrata into smaller chunks and toss it into the pasta mixture. Scatter some red pepper flakes on top, and dig in while it’s nice and hot.
# Notes:
01 -
Using starchy pasta water makes the dish creamy without needing extra cream.
02 -
Taste as you go and spice it up with more salt, pepper, or chili flakes if needed.