Spring Weeknight Pasta

The perfect quick and easy weeknight meal for the whole family and with leftovers to get you through the week.

For the sauce: 

• 1 pound mild Italian sausage 

• ½ of a yellow onion, finely diced 

• 8 ounces sliced baby bella mushrooms 

• 1 tablespoon minced garlic 

• ½ teaspoon crushed red pepper flakes 

• ½ teaspoon kosher salt, such as Diamond Crystal 

• 1 teaspoon dried rosemary 

• 1 teaspoon dried parsley

• 1 cup dry white wine 

• 14.5 ounce can fire-roasted tomatoes 

• 1 ½ tablespoons cornstarch 

• 1 ½ cups low-sodium chicken broth 

For the pasta:

• 16 ounces Banza pasta, penne or rotini 

• One bunch asparagus cut into pieces*

• Parmesan for garnishing 

In a large Dutch oven or skillet begin by breaking up and browning sausage over medium-high heat. About half way through cooking, add onion, garlic and mushrooms and continue until all meat is cooked through.

Turn heat to medium, add white wine and simmer until half reduced. Add in all spices followed by tomatoes. Stir to combine and continue simmering. 

Whisk together cornstarch and chicken broth in a measuring cup and then slowly add to sauce. Let simmer for several more minutes while starting the pasta. 

Bring salted water to a boil and cook pasta according to packaging. Add in the asparagus for the last three minutes of cooking. Drain well. 

Add cooked pasta and asparagus to sauce and fold well to combine. Once served, garnish with shaved or grated parmesan cheese.

*Switch it up with green beans or snap peas!