A quick and easy weeknight meal.

Recipe Summary

15 mins
25 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.

  • Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.

  • Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.

  • Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.

  • Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.

  • Sprinkle the spaghettini and vegetables with Parmesan cheese.

Nutrition Facts

496 calories; protein 22.3g 45% DV; carbohydrates 45.3g 15% DV; fat 26g 40% DV; cholesterol 33.6mg 11% DV; sodium 1219.8mg 49% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Delicious!! My kids 10 and 7 both gave it 5 stars. Very yummy! In the future I'd add a little more sausage... otherwise perfection! Read More
17 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious!! My kids 10 and 7 both gave it 5 stars. Very yummy! In the future I'd add a little more sausage... otherwise perfection! Read More
Rating: 5 stars
This is a simple solid recipe that is very easy to prepare and makes a beautiful presentation. My only change was to use bulk Italian sausage in place of link. Thanks tipsuda! Read More
Rating: 5 stars
We really enjoyed this. I used whole wheat pasta grape tomatoes and added a cup of pasta water per Rachel Ray because of the whole wheat pasta. The next day I added a touch of jarred Alfredo sauce to the leftovers and again delicious. Read More
Rating: 5 stars
This was awesome! 5 stars! I like everything with bold seasoning so I doubled the garlic salt and pepper and also liberally "sprinkled" with Parmesan. Read More
Rating: 5 stars
We cut the quantity down to two and used prepared pork meatballs to cut down on preparation time. I was surprised at the perfection of the seasonings. Just enough garlic the right amount of tomato so it wasn't dry but also didn't have a runny sauce. We'll definitely have it again during asparagus season! Read More
Rating: 5 stars
I took the sausage out of the casing before cooking it. Browned it and made it into little chunks. Used penne pasta. Delish! Read More
Rating: 5 stars
mmm... My husband and I love this. To the point where I signed up for an AR account just so I could give it five stars. I used fresh asparagus from a local farm and hot Italian sausage from another local farm where I know their animals live a good life. I like the health benefits of coconut oil so used half coconut oil half olive oil... didn't taste coconutty. The Italian sausage and the cheese give this dish PLENTY of salt so I didn't add salt to the pasta water or garlic salt. Read More
Rating: 5 stars
Great recipe my wife usually prefers pasta with a lot of sauce but she gave 2 thumbs up on this one. Only change was using a BGe to cook the sausage so I had a bit of smoke flavour will make this again for sure! Read More
Rating: 5 stars
We made this on the grill. I put precooked sliced sundried tomato/basil chicken sausage in a foil pack with the garlic asparagus black pepper and a pinch of kosher salt(I don't use garlic salt). I do not like cooked tomato so I left that out and added it to the pasta after draining and then topped with the rest. This was easy and flavorful. I also used bowties instead of spaghettini Read More