Italian
Tagliolini with Sausage and Asparagus
by Marco Rufini · 181K subscribers on YouTube
A spring pasta dish featuring homemade tagliolini with a creamy asparagus sauce and savory sausage, finished with a knob of butter and cave-aged provolone.
- Difficulty
- medium
Ingredients
8 items- Sausageartisanal, homemade quality; dark color indicates no preservatives
- Garlica hint, used to infuse oil
- Olive Oilextra virgin, for cooking and for the cream
- Asparagustips reserved raw; tender stems boiled and blended into cream; woody ends reserved for broth
- Saltfor pasta water and for the cream
- Tagliolinifresh homemade pasta, cooks in 3 minutes
- Buttera knob, added off heat for creaminess
- Provolone di Grottagrated as finishing touch
Method
- Remove the casing from the sausage and crumble the meat with a knife.
- In a pan with a drizzle of oil and a hint of garlic, brown the crumbled sausage.
- Clean the asparagus: snap off the tough woody ends (reserve for broth), separate the tips and set aside raw. Cut the remaining tender stems into small rounds.
- Boil the stem rounds in water for 3-4 minutes until tender.
- Blend the boiled stems with a pinch of salt and a drizzle of oil to obtain a smooth cream.
- Add a ladle of pasta cooking water and the asparagus cream to the pan with the sausage. Optionally, also add some of the raw stem rounds directly to the pan.
- Cook the tagliolini in boiling salted water for about 3 minutes (fresh pasta).
- Drain the pasta and toss it quickly into the pan with the sauce, mixing vigorously.
- Turn off the heat, add a knob of butter, and let it melt while stirring.
- Serve immediately, finishing with grated cave-aged provolone.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
