The RV Insider

Ingredients 

🍜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

Instructions

✔ 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.

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