Pasta, Chicken Sausage and Asparagus with a creamy Vermouth Shallot Sauce

IMG_0152-002-1This dish was created around one mushroom, three asparagus spears, 1/2 shallot, and one sausage link pulled together by a vermouth and milk sauce. It was what I had in the fridge. If you want a fresh taste with a homey feel then this more modern and updated take on the traditional Alfredo pasta is for you.

Here’s the recipe:

Pasta and Chicken Sausage

1 mushroom, minced

1/2 shallot, minced

3 asparagus, trimmed and cut into small pieces-save tips for last

1 garlic clove, minced

2 tablespoons butter

1 link chicken sausage (like Aidells), sliced

1 tbls. flour

1/2 cup Vermouth or White wine

1/4-1/2 cup whole milk or cream

1/2 lb Spaghetti, cooked

salt and pepper to taste

Olive Oil

Pecorino Romano Cheese

Add butter to skillet on medium high heat. Add mushroom, asparagus (minus the tips), shallot, garlic, and sauté till nice and brown, about 10 minutes. Meanwhile, boil pasta. Add chicken sausage links to mushroom mixture and brown for 2 minutes. Add vermouth and then the flour and mix well until all clumps are gone. Add milk or cream and mix until creamy texture. Add pasta and asparagus tips to the sauce and mix well. Add Salt and Pepper to taste. Serve on plate, drizzle olive oil and add Pecorino to the to top it off. Serves 2. Buen Provecho!

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