Recipe by dale!
A very decadent creamy Italian pasta dish. You could substitute spagetti if you can't find angel hair pasta.
Top Review by Kris Richardson
This recipe is fantastic! I mad eit last night. I used dry Vermouth (glad I did) and fresh asparagus (full bunch). Recipe needs to add 1/2 teasp of salt and if your asparagus is thick cut it in half lengthwise. Don't use 500g of pasta, it's too much. I used spaghetti and wished I used less AND broke it in half first to make mixing easier. As a trick, if you add extra oil you can stop at step 4. It's exactly the same as a sauce at a local restruant, and only takes 10mins ;-) Fresh herbs will make all the difference in the world. YUM!
- 1 tablespoon olive oil
- 8 green shallots, chopped
- 4 cloves garlic, crushed
- 1⁄4 cup vermouth or 1⁄4 cup dry white wine
- 2 tablespoons fresh basil, chopped
- 2 tablespoons flat leaf parsley, chopped
- 2 teaspoons fresh oregano, chopped
- 600 ml cream
- 1 cup roasted sweet pepper, drained and sliced
- 1⁄2 cup parmesan cheese, freshly grated
- 500 g angel hair pasta
- 4 bunches asparagus, chopped
Directions See How It's Made
- Heat the oil in a pan and add the garlic and shallots.
- Cook until tender.
- Add vermouth and herbs.
- Simmer uncovered for about 5 minutes until the liquid is almost all evaporated.
- Add cream and peppers and simmer about 5 minutes.
- Remove from the heat and stir in parmesan.
- Steam the asparagus until just tender and add to the sauce.
- Cook the angel hair pasta in a large pot of boiling water until al dente.
- Drain the pasta and add it to the asparagus sauce.
- Toss it through gently until well combined.
- Place in a large serving dish to serve or on individual plates.