1 cup of bow tie pasta
½ chopped onion, yellow or white
1 clove of garlic, chopped finely
1 Tbsp. salt
1 Tbsp. pepper
6 stalks of asparagus tops – use the small ones and just the top half
1/8 cup heavy cream or whole milk
1 Tsp. red pepper flakes
1 Tbsp. fresh parsley, finely chopped
2 Tbsp. balsamic vinegar
¼ cup Red Wine Vinegar
1 Vegetarian Italian sausage – you can use brats or Italian sausage
Parmesan Reggiano – grated
Chop the garlic and the onion and set aside. Cook the pasta to al dente and the asparagus about three minutes. Rinse the asparagus in cold water and set aside.
In a skillet heat a couple of tablespoons of olive oil. Add the sausage, red pepper flakes, onions and garlic and cook thoroughly. Next add the red wine vinegar and the balsamic vinegar. Continue cooking over medium heat. Add the heavy cream, salt and pepper. Stir and reduce the heat to low. Cook about two or three minutes and then add the asparagus and parsley.
You can add more sausage or asparagus if you wish to this dish.
Place in to serving dish and grate Parmesan Reggiano cheese on the top. Enjoy!