Angel Hair Pasta With Creamy Asparagus Sauce Recipe

Ingredients for Angel Hair Pasta With Creamy Asparagus Sauce

• Olive Oil
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry vermouth
• Fresh Basil
• Flat Leaf Parsley
• Fresh Oregano
• 1 cup heavy cream
• Sweet Pepper
• Parmesan Cheese
• 8 ounces angel hair pasta
• 1 pound asparagus, trimmed

How to Make Angel Hair Pasta With Creamy Asparagus Sauce

1. Heat olive oil in a large pan over medium heat. Add minced garlic and chopped shallot; cook until softened, about 2-3 minutes.
2. Stir in dry vermouth and thyme leaves. Simmer uncovered for 5 minutes, or until the liquid is almost completely evaporated.
3. Add heavy cream and roasted red peppers. Simmer for another 5 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat and stir in half of the Parmesan cheese. Season with salt and pepper to taste.
5. While the sauce simmers, steam or sauté asparagus until tender-crisp (about 5-7 minutes). Add the cooked asparagus to the sauce and gently stir to combine.
6. Cook angel hair pasta according to package directions in a large pot of boiling salted water until al dente.
7. Drain the pasta and add it to the asparagus sauce in the pan.
8. Toss gently to coat the pasta evenly with the creamy sauce.
9. Serve immediately in a large bowl or individual plates, topped with remaining Parmesan cheese.