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Bucatini with Asparagus and Sausage
Crumbled Italian sausage simmers with white wine and chopped asparagus stems for a rustic sauce, while the tender tips are sauteed separately and scattered over the bucatini for a fresh finish.
- YieldServes 4
- Hands-on30 min
- Total1 h 11 min
- Difficulty
Ingredients
- 285 gfresh asparagus, trimmed; tips and stems separated
- 3 tbspextra-virgin olive oil, divided
- 1onion, finely diced
- 310 gItalian sausage, casings removed and crumbled
- 240 mldry white wine
- 450 gbucatini
- 25 gpecorino cheese, grated
- to tastesalt and black pepper
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