This sausage and asparagus pasta is packed with flavor and incredibly satisfying. Ready in about 30 minutes, it combines protein, vegetables, pasta and cheese for a fast, delicious weeknight meal.
This is a dinner that pleases everyone.
It’s an almost one-pan wonder, loaded with texture and bright flavor. Crisped Italian sausage and tender asparagus mingle with farfalle, finished with creamy burrata and a sprinkle of Parmesan to create a silky, comforting skillet dinner that comes together quickly.
Highlights:
- Delicious and balanced — savory sausage, fresh asparagus, pasta and cheese.
- Ready in about 30 minutes.
- Makes enough for a group and reheats well for leftovers.
I’ll admit I don’t always reach for sausage, but this version is irresistible. The outside gets crisp and nearly crunchy, searing flavor into the pan that the vegetables soak up. The sauce is light and simple — a combination of pan flavors, starchy pasta water, Parmesan and burrata that makes everything creamy without heaviness.
Not a fan of marinara? This is a great alternative — bright, savory and saucy without tomato.
How I make it
Start by browning the Italian sausage in a hot skillet until it’s well browned and crisp. Use sweet or hot sausage depending on your taste. Transfer the cooked sausage to a plate but leave the flavorful browned bits in the pan.
Add diced sweet onion and plenty of garlic to the pan to soften and pick up the browned bits — this builds the base flavor. Add trimmed asparagus (I cut the spears into thirds so they’re easy to eat with the pasta) and cook for a few minutes until tender but still bright.
Meanwhile, cook the farfalle according to the package instructions and reserve starchy pasta water — this is key for creating a light sauce that coats the pasta.
Return the sausage to the pan, add the drained pasta and pour in about two-thirds of a cup of the reserved pasta water. Toss everything together over the heat until the pasta is well coated and the sauce has emulsified slightly. Stir in finely grated Parmesan for saltiness and depth.
Remove the pan from the heat, pull apart fresh burrata and gently fold it into the pasta so the creamy interior melts into the sauce. Finish with a pinch of crushed red pepper if you like a touch of heat.
Serve immediately and enjoy.
Sausage Asparagus Pasta
Crispy Sausage and Asparagus Farfalle with Burrata
Ingredients
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or hot)
- Kosher salt and black pepper
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 pound asparagus spears, trimmed and cut into thirds
- 2/3 cup starchy pasta water, reserved
- 1/2 cup finely grated Parmesan cheese
- 8 ounces burrata cheese
- Crushed red pepper flakes, for serving (optional)
Instructions
- Bring a pot of salted water to a boil and cook the farfalle according to package directions. Reserve 1 cup of starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, season with salt and pepper, and brown until crispy and broken into pieces. Transfer the sausage to a plate, leaving the browned bits in the pan.
- Add the diced onion and garlic to the pan with a pinch of salt and pepper. Cook, stirring often, until softened, about 4–5 minutes.
- Add the asparagus and cook, stirring occasionally, until tender-crisp, about 6–8 minutes. Season with another pinch of salt and pepper.
- Return the sausage to the pan and add the cooked farfalle. Pour in about 2/3 cup of the reserved pasta water and stir in the Parmesan. Toss until the pasta is coated and the sauce comes together.
- Remove the pan from the heat. Pull apart the burrata and gently fold it into the pasta so the cheese melts into the sauce. Top with crushed red pepper flakes if desired.
- Serve immediately.
Burrata forever.