Wallaces_Garden_Center_Bettendorf_Iowa-Spring-Vegetables-and-Sausage-Pasta

Spring Vegetables and Sausage Pasta

Creamy, cheesy, and loaded with spring veggies, this hearty rigatoni with sausage is comfort food that feels just a little bit fancy.

—Recipes by Chef Steph


INGREDIENTS

  • 1 lb rigatoni, or short pasta
  • 1 lb ground Italian sausage
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh or dried Italian seasonings
  • 2 cups spinach leaves or 3/4 cup frozen chopped
  • 1/3 cup fresh or frozen baby peas
  • 1 cup fresh asparagus in 1 inch pieces blanched briefly


DIRECTIONS     

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
  2. In a large saucepan, brown the sausage until no longer pink. Remove from pan.
  3. Add the cream, chicken broth, Parmesan cheese, garlic powder, red pepper, and rosemary to the pan. Simmer for 10 minutes or until mixture is desired thickness. Add the spinach back to the pan for a few minutes to wilt down if using fresh. Add the blanched asparagus and peas. Add the sausage back into the cream.
  4. Add the pasta in the pan (if your saucepan is big enough) or combine in a large swerving bowl.

 

Back to blog