Ingrédients pour Pasta With Sausage Broccoli Asparagus Mushrooms
- Olive Oil
- Hot Italian Sausage
- 2 cloves minced garlic
- Cherry Tomatoes
- 2 chopped shallots
- 1 cup broccoli florets
- 1 cup asparagus spears (trimmed)
- 1 cup sliced mushrooms
- Red Bell Pepper
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 1/4 cup chopped fresh basil
- Fresh Oregano
- 1/4 cup dry white wine
- Pinch of red pepper flakes
- 1 cup chicken stock
- Rigatoni Pasta
- Pecorino Romano Cheese
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Comment préparer Pasta With Sausage Broccoli Asparagus Mushrooms
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering (about 2 minutes).
- Add 1 pound Italian sausage (removed from casings) and cook for 3-5 minutes, breaking it up with a spoon, until lightly browned.
- Transfer sausage to a bowl and set aside.
- Add 2 cloves minced garlic, 2 chopped shallots, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes to the skillet.
- Cook for 3 minutes, stirring frequently.
- Stir in the cooked sausage, 1/4 cup chopped fresh basil, 1 tablespoon chopped oregano, and 1/4 cup dry white wine. Cook for 3 minutes more, scraping up any browned bits.
- Add 1 cup chicken stock and bring to a simmer.
- Add 1 cup broccoli florets, 1 cup chopped tomatoes, 1 cup asparagus spears (trimmed), and 1 cup sliced mushrooms.
- Cover the skillet, slightly ajar, and simmer for 8-10 minutes, or until vegetables are tender-crisp.
- While vegetables simmer, cook 1 pound pasta according to package directions.
- Drain the pasta and add it to the skillet with the vegetables.
- Cook for 1-2 minutes, tossing to combine. If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons of cold water to create a slurry and stir into the pasta until thickened. If too thick, add a splash of water.
- Serve immediately, topped with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
25g
Fat
46g
Carbs
23g
