Search thousands of recipes reviewed by home cooks like you.

Sausage and Asparagus Spaghettini

Sausage and Asparagus Spaghettini

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
tipsuda

tipsuda

A quick and easy weeknight meal.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
  2. Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.
  4. Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
  5. Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.
  6. Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.
  7. Sprinkle the spaghettini and vegetables with Parmesan cheese.
  8. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Brigid
8

Brigid

6/4/2012

Delicious!! My kids 10 and 7 both gave it 5 stars. Very yummy! In the future, I'd add a little more sausage... otherwise, perfection!

BigShotsMom
2

BigShotsMom

3/26/2014

This is a simple, solid recipe that is very easy to prepare and makes a beautiful presentation. My only change was to use bulk Italian sausage in place of link. Thanks, tipsuda!

linda2d
0

linda2d

6/24/2014

We made this on the grill. I put precooked, sliced, sundried tomato/basil chicken sausage in a foil pack with the garlic, asparagus, black pepper and a pinch of kosher salt(I don't use garlic salt). I do not like cooked tomato so I left that out and added it to the pasta after draining and then topped with the rest. This was easy and flavorful. I also used bowties instead of spaghettini

More reviews

Similar recipes

ADVERTISEMENT