MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gemelli w/Asparagus & Sausage
Categories: Vegetables, Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

2 bn Small or medium asparagus
+=OR=+
8 oz Broccoli florets
1 lb Gemelli or fusilli
1/2 c Pine nuts (opt)
1 lb Bulk Italian sausage
1 md Onion; chopped
1/3 c Whipping cream
1 ts Kosher salt
1 c Sheep's milk or whole-milk
- ricotta
Fresh ground black pepper
1/3 c Grated Parmigiano-Reggiano
- cheese
10 Fresh basil leaves
Ricotta cheese (opt)

Set oven @ 325ºF/163ºC.

Bring a large pot of water, with 1 tablespoon salt added,
to boiling. Cut top 2" from asparagus stalks (reserve
asparagus stalks for another use; see "What About the
Stalks?") Cook asparagus tips or broccoli in the boiling
water for 3 to 4 minutes, just until tender. Using a
large skimmer or long-handled strainer, transfer
asparagus or broccoli to a colander. Rinse under cold
running water to stop the cooking.

Return asparagus cooking water to boiling. Add the pasta;
cook according to package directions, about 10 minutes,
just until tender to the bite (al dente). While pasta is
cooking, spread the pine nuts on a baking sheet and bake
about 10 minutes, just until golden.

Meanwhile, in a large skillet, cook sausage and onion
until meat is browned and onion is tender; drain off fat.
Add asparagus tips or broccoli, all except 1 tablespoon
of the pine nuts, the cream, and salt. Simmer about 2
minutes. When pasta is almost done cooking, use a skimmer
or long-handled strainer to transfer it to the skillet,
reserving cooking water. Add ricotta, plenty of freshly
ground black pepper, and about 1 cup of the pasta cooking
water. Increase heat to high; toss until pasta is well
coated, about 30 seconds. Add Parmigiano then toss again.
Transfer to a large platter, top with reserved pine nuts
and basil. Serve with additional ricotta.

FROM THE TEST KITCHEN: If pasta is too dry, add
additional pasta water until desired consistency is
reached

WHAT ABOUT THE STALKS?: Donatella's recipe calls for the
tips only of the asparagus, so she uses the remaining
stalks for a side dish. Cut stalks in 2-inch pieces, cook
in lightly salted water just until they turn bright
green, drain, then transfer to a baking dish. Drizzle
with a little melted butter, sprinkle with Parmesan
cheese, and bake at 450ºF/232ºC for 6 to 8 minutes
until the cheese is crusty and browned.

Makes: 6 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... I never drink at breakfast because I always call it brunch.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)