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Spring Pasta
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
2
tablespoons
olive oil
6
spicy sausages
cut into 1 inch cubes
1
large
onion
chopped
4
cloves
garlic
chopped
1
pound
asparagus spears
cut in half (remove the tough woody ends)
Sea salt and freshly ground pepper
to taste
1/2
cup
white wine
or low sodium chicken broth
2
large
tomatoes
chopped
1
cup
black olives
pitted
1
cup
ricotta cheese
1/2
cup
grated fresh pecorino cheese
1
cup
chopped fresh parsley
1
pound
rigatoni pasta
cooked according to package directions
Instructions
DO-AHEAD-TIP: Cook rigatoni
Heat a large saucepan to medium heat, heat olive oil and sauté sausages, onion and garlic and sauté 10 minutes.
Add asparagus, sea salt, and freshly ground pepper to taste, wine, tomatoes, olives and sauté 10 minutes.
Stir in ricotta, grated cheese, and parsley and sauté 1 minute.
Toss with warm pasta.
Notes
SERVING SUGGESTION:
Mixed Baby Greens Salad add mixed baby greens, sliced red onion, sliced avocado, chopped tomatoes, and sliced cucumber, tossed with red wine vinaigrette.
VEGETARIAN:
Omit pork.
GLUTEN FREE:
Make sure rigatoni is gluten-free.
NUTRITION:
639 Calories; 29g Fat (41.0% calories from fat); 27g Protein; 66g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 956mg Sodium. Exchanges: 4 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.
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