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This sausage asparagus pasta is super flavorful and satisfying! It comes together in 30 minutes and tastes amazing. Protein, veggies, pasta and cheese! Sign me up.
Ingredients
- Farfalle pasta: 1 pound
- Olive oil: 1 tablespoon
- Italian sausage: 1 pound, sweet or hot, your call
- Kosher salt and pepper: to taste
- Sweet onion: 1, diced
- Garlic cloves: 4, minced
- Asparagus spears: 1 pound, cut into thirds
- Starchy pasta water: ⅔ cup
- Parmesan cheese: ½ cup, finely grated
- Burrata cheese: 8 ounces
- Crushed red pepper flakes: for serving
Instructions
- Boil Pasta:
- Bring a pot of salted water to a boil and cook the farfalle according to the directions. Reserve 1 cup of starchy pasta water.
- Cook Sausage:
- While the water is boiling, heat the olive oil in a pan over medium heat. Add the sausage, season with salt and pepper, and brown it until crispy and broken apart. Transfer it to a plate.
- Cook Aromatics:
- Add in the onions, garlic and a pinch of salt and pepper. Cook for 5 minutes, stirring often.
- Add Asparagus:
- Add in the asparagus spears. Cook, stirring often, until tender, about 6 to 8 minutes. Add another pinch of salt and pepper.
- Combine:
- Add the farfalle to the pan. Pour in ⅔ cup of the pasta water. Stir in the parmesan.
- Add Burrata:
- Pull apart the burrata and toss it in the pasta. Top with crushed red pepper.
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This is a dinner to please everyone!
It’s a little one pot wonder (almost) packed with so much flavor, texture and satisfying ingredients. Sausage asparagus pasta is mixed with burrata and a touch of parm to create a creamy dinner skillet that comes together super fast.
It tastes amazing.
Can be made in 30 minutes (or less!).
Serves a crowd.
And works as leftovers too. I love a cold pasta lunch!
I’ll be the first to admit that sausage is not my favorite thing.
It’s why I barely have any sausage recipes here on the blog! I only crave it every once in a while. It’s the fennel seeds for me. I just can’t do it!
But this dish is SO good.
The sausage is so crisp and almost crunchy. It flavors the vegetables. The sauce is light because it’s just a mix of what’s in the pan, some starchy pasta water, parmesan and burrata!
It doesn’t get much easier.
P.S. If you are not a marinara sauce fan, this one’s for you.
Here’s how I make it!
First up, the sausage. I add Italian sausage to a hot skillet and brown it until super crispy. You can use hot or sweet sausage – it’s up to you!
I transfer the sausage to a plate but keep the pan over the heat.
Into the sausage brown bits go diced onions and lots of garlic. These cook until they are softened and grab some of that flavor in the pan!
Next, the asparagus spears go in.
I usually cut them into thirds just so they are easier to eat with the pasta. These cook for a few minutes until tender.
All while that is happening, the pasta is boiling and I’m saving some pasta water.
Don’t forget to save the starchy water!!
The sausage goes back into the pan.
Then the cooked farfalle goes in too. I also add some pasta water and toss it all together.
Once the pan is off the heat, I pull apart the burrata and throw it in.
A final shake of crushed red pepper is important here too! If you want it, you know.
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Recipe FAQs
- → Can I use a different type of pasta?
Yes! While farfalle holds the ingredients well, penne, rigatoni or fusilli are also great choices that work with the sauce and textures.
- → Should I use sweet or hot Italian sausage?
Either works! Sweet sausage gives a milder flavor, while hot sausage adds a spicy kick. Choose based on your taste preference.
- → Can I substitute another vegetable for asparagus?
Absolutely. Try broccoli florets, zucchini or snap peas. Adjust the cook time to keep the veggies tender but not overdone.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or in the microwave.
- → Do I need to add extra sauce?
No additional sauce is needed. The starchy pasta water, parmesan and burrata combine to create a light, creamy coating naturally.
- → Is it possible to make this dish vegetarian?
Yes, you can omit the sausage and add mushrooms or plant-based sausage alternatives to keep it hearty and flavorful.