Gemelli with Sausage and Asparagus

Yes another recipe with asparagus. Yes our pee smells.

This is surprisingly light. The girls loved it but Dustin and I thought it was lacking something...like flavor...ha! It wasn't gross - it just needed a kick. Maybe some red peppers or some crushed red pepper flakes...something...try and tell me what you think! PS I didn't use Gemelli, store didn't have it, but any small twisty pasta will work!

Gemelli with Sausage and Asparagus

• 2 bunches of small or medium asparagus
• 1 lb gemelli
• 1 lb bulk Italian sausage
• 1 medium onion, chopped
• 1/3 cup whipping cream
• 1 cup whole milk ricotta
• 1/3 cup grated Parmigiano-Reggiano cheese
• 10 fresh basil leaves (optional)
• Salt and freshly ground pepper (to taste)

1. Bring a large pot of water to a boil and season water with salt.
2. Cut top 2 inches from asparagus stalks and add into boiling water. Cook for 3-4 minutes or until just tender. Remove asparagus from water with a slotted spoon and transfer to a cold water bath.
3. Bring asparagus water to a boil again. Add pasta and cook according to the directions on the package. Remove pasta with a slotted spoon and transfer to a bowl. Reserve the pasta water.
4. Heat a large skillet and cook the sausage and onion until meat is browned and onions are tender. Drain the fat. Add asparagus tips, cream, and salt; simmer for 2 minutes. Add pasta to the skillet. Add Ricotta, ground black pepper, 1/2 cup of pasta cooking water.
5. Toss pasta in the skillet until all of the ingredients are combined.
6. Add Parmigiana-Regiano and toss again.
7. Transfer pasta to a serving dish and garnish with basil.

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