The RV Insider
One-Pot Spring Pasta
🍜4 to 5 herbed sausage of your choice, casings removed
🍜 1 cup peas (frozen or fresh)
🍜1 bunch of asparagus, trimmed, and sliced into 1/2" pieces
🍜1 tsp olive oil
🍜5 garlic cloves
🍜3 scallions (green onions), thinly sliced
🍜2 leeks, white and light green part only, trimmed and thinly sliced
🍜1 medium shallot (I used a white shallot, but the purple ones work fine too
🍜1 tsp crushed red pepper
🍜1 pound spaghetti noodles, broken in half
🍜4 cups reduced sodium chicken broth
🍜 1cup heavy cream
🍜1/2 tsp kosher salt, plus more for seasoning
🍜2 tbsp chopped chives
🍜1/4 freshly grated Parmigiano-Reggiano cheese, plus more for serving
✔ In a pot set to medium, add sausage and cook stirring to break up into small bits until almost all pink is gone. Add garlic, scallions, leeks, and shallots, and cook for 4-6 minutes until vegetables soften.
✔ Add stock, cream, spaghetti, crushed red pepper, and 1/2 tsp of salt and bring to a boil. Partially cover, reduce heat to low and cook, stirring occasionally, for 5 minutes.
✔ Add asparagus and peas. Cook, stirring occasionally, for 4-5 minutes until added vegetables are tender yet crisp and pasta is tender.
✔ Remove from heat. Stir in chives and 1/4 cup of cheese. Season to taste.
✔ Serve with additional cheese on side.