Imagine twirling your fork into a perfect blend of tender pasta, juicy Italian sausage, and crisp asparagus - a dish that promises to transport your taste buds straight to the heart of Italy! This Gemelli with Sausage and Asparagus recipe is not just a meal; it's a culinary adventure that combines rustic flavors with elegant simplicity. Whether you're a home cook looking to impress or a pasta enthusiast seeking a quick and delicious weeknight dinner, this recipe is about to become your new favorite go-to dish.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz gemelli pasta
- 1 lb Italian sausage
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. This will be used to cook the gemelli pasta.
- While the water is heating up, prepare the asparagus. Trim the ends and cut the asparagus into 2-inch pieces. Set aside.
- Once the water is boiling, add the gemelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil to the skillet.
- Remove the casing from the Italian sausage and crumble the sausage into the skillet. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Add the minced garlic to the skillet with the sausage and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Once the sausage is cooked, add the asparagus pieces to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the asparagus is tender but still crisp.
- When the pasta is ready, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the drained gemelli pasta to the skillet with the sausage and asparagus mixture. Toss everything together gently to combine.
- If the mixture seems dry, add a little of the reserved pasta water to achieve your desired consistency.
- Remove the skillet from heat and stir in the grated Parmesan cheese. Mix well until the cheese is melted and evenly distributed.
- Season the dish with salt and pepper to taste. Adjust the seasoning as needed.
- Serve the gemelli with sausage and asparagus warm, garnished with additional Parmesan cheese if desired.
Tips
- Salt your pasta water generously - it should taste like the sea to ensure well-seasoned pasta from the inside out.
- Don't overcook the asparagus! The key is to keep it tender-crisp, maintaining its vibrant green color and fresh texture.
- Reserve some pasta water before draining - this starchy liquid is liquid gold for creating a silky sauce that helps everything come together.
- Use fresh, high-quality Parmesan cheese and grate it yourself for maximum flavor and meltability.
- For a spicier kick, choose hot Italian sausage, or for a lighter version, opt for chicken sausage.
- If asparagus isn't in season, you can substitute with other green vegetables like broccolini or green beans.
- Serve immediately to enjoy the pasta at its most flavorful and texturally perfect moment.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 28g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 75mg
