Olive Garden Rotini With Sausage and Asparagus

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery who are Olive Gardens Italian Partners.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 lb Italian sausage, sweet, casing removed or 1⁄2 lb Italian sausage, hot, casing removed
• 2  tablespoons extra virgin olive oil
• 1  lb asparagus, fresh
• 1⁄2 cup heavy cream
• 1  lb rotini pasta, cooked according to package directions
• 2  tablespoons butter
• 1⁄2 cup parmesan cheese, grated
•  salt and pepper, to taste

Directions

1. Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
2. Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
3. Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
4. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
5. Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
6. Transfer to large platter. Garnish with asparagus tips and serve.