Instead of your usual spaghetti try this Italian Sausage, Sun-Dried Tomatoes, Olives and Asparagus over your Spaghetti tonight. And let me know if you liked it. Servings: 4-6 Total Time: 40 minutes
1/2 -3/4-pound spicy ground Italian sausage
2 Tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1 can of diced Tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
15 sun-dried tomatoes, sliced
10 green olives, sliced
1 bunch asparagus, cut into bite size pieces
4-6 servings of spaghetti, cooked according to package instructions
Salt and pepper, to taste
Garnish: shredded Parmesan cheese
In a large skillet, over medium-high heat, brown the sausage. When sausage is mostly cooked, drain away excess grease.
Lower heat to about low to medium-low and add the oil, garlic and shallots. Cook and stir until just tender and fragrant then add everything but the asparagus. Cover and let simmer for about 30 minutes.
Meanwhile cook the spaghetti. Save 1/2 cup of the pasta water. Uncover the skillet and add the asparagus and a little pasta water, if needed for more liquid. Cook until asparagus is tender to your liking (I like my asparagus somewhat crisp but if you like it pretty soft feel free to add it with all of the other ingredients).
Taste and add salt and pepper as needed.
Remove from heat and serve over spaghetti. Top with shredded parmesan cheese. Yum Yum!