One-Pot Spring Pasta

One-Pot Spring Pasta

April 13, 2021
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.


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