Last week we paid a visit to our local farmer’s market and we were pleasantly surprised to discover a man selling fresh sausage! He seemed unfazed by the 95° temps and was happily browning up pieces of sausage on a tiny griddle and offering samples to potential customers. We are not ones to pass up free sausage so we eagerly tasted some and it was amazing! We promptly purchased a package of chicken provolone sausage and started brainstorming for potential summer meal ideas to highlight the local fare.
The recipe that Matt came up with definitely did the sausage justice. The white wine sauce was flavorful without being overpowering (it actually smelled like “real” Italian cooking!) and the firm asparagus and super-tasty tomatoes (from our garden, of course!) complemented the sausage nicely. This recipe made enough food for the two of us to eat dinner and then enjoy hearty portions for lunch the next day.
Oh, and before I get to the recipe, please remember to comment on my Tomato Salad post to win a free kitchen scale!
Bucatini with Sausage, Asparagus and Tomato in a White Wine Sauce
You will need…
1 bunch Asparagus, chopped into 2 inch pieces
12 oz. Sausage (we used Maiale’s Chicken Sausage with Spinach and Sharp Provolone*)
4 cloves Garlic, minced
1 Shallot, minced
1 cup Dry White Wine
1/2 cup Low-Sodium Chicken Broth
2 tablespoons minced Chives
2 tablespoons Butter or Olive Oil Spread
Salt and Pepper, to taste
1 cup Cherry Tomatoes
Bring a pot of water to a boil and add the chopped asparagus. Blanch the asparagus for 2 minutes (or more if using thicker spears) and then use a slotted spoon to transfer the asparagus to an ice bath. Allow asparagus to cool completely before straining and setting aside in a bowl.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons olive oil. Remove the sausage from its casing and brown it in the oil, breaking it up as it cooks. Remove the browned sausage from the wok and set aside. Lower the heat to medium, add another tablespoon of olive oil and the minced garlic and shallots. Saute until shallots are translucent. Add the white wine and chicken broth, stir, and allow to simmer over low heat until mixture is reduced to approximately 1/3 the original volume. As the sauce reduces cook the pasta according to package instructions.
Add the sausage to the reduced white wine mixture, stir to combine, and bring the heat back up to medium. Stir in the blanched asparagus, chives, and butter and add salt and pepper to taste. Finally, add in the cooked and drained pasta and the cherry tomatoes and toss well. Serve with a garnish of finely chopped chives.
*If you’re local to the southeastern PA / DE region, the delicious sausage was made by Maiale (“may.all.ay”) in Wilmington, Delaware. We’ll definitely be going back to the farmer’s market next week to get more sausage!! 🙂