Calabrese Sausage with Penne and Asparagus [Back]

Ingredients

• 1 pound of Taverrite's Calabrese Sausage (cut into 1/2 inch pieces)
• 1 pound of uncooked Penne
• 1 pound of Asparagus (cut into one inch pieces)
• 1/2 pound of Crimini Mushrooms
• 1/2 cut of toasted Wallnuts (chopped into small pieces)
• 2 tablespoons of Butter
• 1 cup of Mascarpone Cheese
• 1/4 cup of Parmesan Cheese

Procedure

In a large pot, boil salted water. Add the penne and cook until al dente. Reserve one cup of the pasta water. Drain the pasta.

Meanwhile, melt the butter in a large skillet over medium heat. Cook Taverrite's Calabrese Sausage until browned. Add the mushrooms and sautee for about 3 minutes. Add the asparagus and sautee for another 3 minutes. Add the penne.

Stir in the mascarpone cheese until the pasta is coated. Use the reserved pasta water to thin the sause as necessary. Add the wallnuts and Parmesan cheese and toss.

Serve immediately.

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