Fusilli Pasta, Sausage and Roasted Asparagus with a Harissa Olive Oil and Strawberry Balsamic Cream Sauce

Our Harissa Olive Oil is made with smoked chili peppers, garlic, caraway, coriander and cumin. Paired with our Strawberry Balsamic, the sausage and cream sauce in this dish have the perfect balance of spicy and sweet. The asparagus roasts in the oven while the pasta boils and the sauce is prepared on the stove top. With the majority of the flavors coming from the Olive Oil and balsamic, you will cut down on ingredients and save in the prep time. This has been a very popular pairing in the store; we even offer twin gift packs (a pair of 60ml bottles) we call ‘Sweet Heat’ though you’ll need more than the sampler size for this recipe. Come into the store for a free tasting of this unique combination; however, take this recipe with you as you’ll most likely end up stopping at the grocery store for the remaining ingredients!

INGREDIENTS

• ¾ pounds fusilli pasta
• 4 tablespoons Olive This! Harissa Olive Oil , divided
• ½ pound asparagus spears, about ½ inch thick
• 1 small onion, chopped (about 1 cup)
• 3 tablespoons chopped parsley
• ½ pound mild sausage, casings removed
• ½ cup of Olive This! Strawberry Balsamic Vinegar
• ½ cup heavy cream

DIRECTIONS

Preheat oven to 400 degrees F. Bring a pot of water to a boil for your pasta – add salt to the water, if desired.

Snap off the tough ends of the asparagus and cut the remaining spears into 1-inch pieces. Place the asparagus on a baking sheet and toss with 1 tablespoon of the Harissa Olive Oil, salt and pepper to taste (we toss everything with our bare hands).  Roast until tender, about 8-10 minutes. Remove from oven and set aside.

While the asparagus is roasting, place your pasta in boiling water and cook according to package directions.

Meanwhile, prepare your remaining ingredients. Remove sausage from casings, chop onions and parsley.

In a large skillet, heat the remaining 3 tablespoons of Harissa Olive Oil until shimmering but not smoking. Add the chopped onion and cook until translucent, about 3-4 minutes.  Add the sausage and the parsley. Stir to combine well. Use the back of the spatula or wooden spoon to break sausage into small crumbles.

Add the strawberry balsamic and cook the sausage for about 5-7 minutes. Stir in the heavy cream and let the sausage cook for 5 more minutes. Stir occasionally.

Drain the pasta well. To a large serving bowl, add the cooked pasta, the sausage cream sauce and the roasted asparagus. Stir well to combine and serve immediately.

SERVES 6

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.