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Italian Pork Sausage & Asparagus Pasta
with Fried Sage
25 MIN
2 Servings
From the Test Kitchen
To complement tender bites of elicoidali pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A garnish of Grana Padano lends savory finish to the final dish.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Elicoidali Pasta
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6 oz Asparagus
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2 cloves Garlic
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1 bunch Sage
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1 Shallot
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¼ cup Cream
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0.7 oz Grana Padano Cheese
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1 Tbsp Verjus Blanc Or Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Grate the cheese on the small side of a box grater.
2
Fry the sage leaves
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce
To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the asparagus pieces, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar or verjus (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of cooked sausage and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and grated cheese. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Grate the cheese on the small side of a box grater.
2
Fry the sage leaves
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce
To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the asparagus pieces, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar or verjus (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of cooked sausage and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and grated cheese. Enjoy!
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