Bowtie Pasta with Chicken Italian Sausage, Asparagus & Caramelized Onions
Serves: 4 generous servings
  • 12-ounces dry Bowtie pasta
  • 2 links chicken Italian sausage (appx. ¾/lb)
  • 1 bunch fresh asparagus (appx. 1 pound)
  • 1 large onion, sliced
  • ¼ cup fresh Italian parsley, chopped
  • ½ cup freshly grated Parmesan cheese
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  1. Cook the pasta according to the directions on the package. Before draining, reserve 1 cup of the cooking liquid.
  2. While the pasta is cooking, wash the asparagus, trim off the tough ends, and cut into bite-size pieces.
  3. Place a large skillet on the stove over medium-high heat, and add one and a half tablespoons of the olive oil.
  4. When the oil is hot, squeeze the Italian sausage out of the casings and into the pan.
  5. Use a wooden spoon to break up the sausage as it cooks. Cook for approximately 5 minutes or until cooked through nicely browned.
  6. Remove the sausage from the pan using a slotted spoon, and add the remaining olive oil.
  7. Add the onions to the pan and saute for approximately 5 minutes or until browned and caramelized, stirring frequently to ensure even browning.
  8. Add the garlic and the asparagus, turn the heat down to medium, cover, and cook for 3 minutes, stirring frequently.
  9. Add the sausage back to the pan and stir well to combine.
  10. Add ½ of the reserved pasta water, cover, and cook until the asparagus are tender, stirring frequently.
  11. Turn the heat down to low and a little of the cooked pasta along with a little of the Parmesan. Toss well to combine, and continue adding a little pasta and cheese until completely incorporated. If necessary, you can add a more of the reserved pasta water to loosen it up.
  12. Stir in the Italian parsley, and adjust the salt and pepper to your liking.
  13. Serve with additional Italian parsley and Parmesan cheese sprinkled on top.
Recipe by 5 Minutes for Mom at