Paccheri with Asparagus and Sausage

Method

1. Trim the woody ends from the asparagus and cut the tender parts into small cubes. Set aside.
2. Remove the casing from the sausage and flatten it with a knife.
3. Peel and finely chop the garlic clove.
4. Halve the cherry tomatoes (if using 3-4).
5. In a large pan, heat olive oil and sauté the garlic over low heat until fragrant.
6. Add the asparagus cubes, season with salt and pepper, and cook for 3 minutes. Add a little basil, then remove the asparagus from the pan and set aside.
7. In the same pan, add the cherry tomatoes and cook over low heat.
8. Add the sausage, increase heat to medium, and cook for about 10 minutes, breaking it up with a wooden spoon.
9. Reduce heat to low, add thyme and a pinch of nutmeg. Let it sizzle.
10. Meanwhile, cook the pasta in boiling salted water until 2-3 minutes before al dente.
11. When the sausage is sizzling, add the reserved asparagus and cook over high heat until almost sticking to the pan.
12. Add a ladle of pasta cooking water to deglaze and create a creamy sauce.
13. Drain the pasta (reserving some water) and add it to the pan. Toss well.
14. Add 2-3 tablespoons of fresh cream and mix.
15. Remove from heat and add grated Pecorino Romano. Mix well.
16. Finish with black pepper and serve.