This sausage asparagus pasta deserves a permanent spot in your weeknight lineup – it’s bold yet fresh. Comforting but not heavy. Savory Italian sausage pairs beautifully with tender-crisp asparagus, while garlic, Parmesan, and a silky sauce tie everything together.
The result? A restaurant-quality pasta dish that’s shockingly simple to make at home.
Whether you’re craving a creamy comfort meal or a lighter garlic butter version, this sausage asparagus pasta delivers big flavor in about 30 minutes.
Let’s get into it.
Why You’ll Love This Sausage Asparagus Pasta
This recipe checks all the boxes for a reliable, repeat-worthy dinner:
- Ready in 30 minutes from start to finish
- Made with simple, easy-to-find ingredients
- Balanced flavor: savory sausage + fresh asparagus
- Easily customizable (creamy, light, spicy, or veggie-loaded)
- Perfect for meal prep and leftovers
- Family-friendly yet impressive enough for guests
It’s the kind of meal that feels special without requiring complicated techniques.
Ingredients You’ll Need
Here’s what makes this pasta so flavorful and satisfying:
Core Ingredients
- Italian sausage (mild or spicy)
- Fresh asparagus, trimmed and cut into 1–2 inch pieces
- Pasta (penne, rigatoni, fettuccine, or orecchiette work best)
- Garlic, freshly minced
- Olive oil or butter
- Parmesan cheese, freshly grated
- Salt and black pepper
- Red pepper flakes (optional)
- Lemon zest or a squeeze of lemon juice
For a Creamy Version
- Heavy cream
- Reserved pasta water
Optional Add-Ins
- Cherry tomatoes
- Baby spinach
- Mushrooms
- Splash of white wine
- Fresh basil or parsley
Simple ingredients. Big flavor.
How to Make Sausage Asparagus Pasta (Step-by-Step)
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about ½ cup of pasta water before draining.
2. Brown the Sausage
While the pasta cooks, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. If there’s excess grease, drain it.
3. Add Garlic and Asparagus
Add a drizzle of olive oil if needed, then stir in the minced garlic. Cook for about 30 seconds until fragrant. Add the asparagus and sauté for 3–5 minutes, until tender-crisp and bright green.
4. Build the Sauce
For a creamy version:
- Reduce heat to medium-low.
- Stir in a splash of pasta water and heavy cream.
- Simmer gently until slightly thickened.
For a lighter garlic butter version:
- Add butter and a splash of reserved pasta water.
- Toss until a glossy sauce forms.
5. Combine Everything
Add the drained pasta directly to the skillet. Toss well to coat. Stir in grated Parmesan, lemon zest, and red pepper flakes if using.
If the sauce feels too thick, add a little more pasta water until silky.
Taste and adjust seasoning. Serve immediately.
Creamy vs. Light Garlic Butter: Which Should You Choose?
Both versions are delicious, but here’s how to decide.
Creamy Version
- Rich and comforting
- Perfect for cooler months
- Coats the pasta in a velvety Parmesan sauce
- Feels indulgent and cozy
Garlic Butter Version
- Lighter and fresher
- Lets the asparagus shine
- Brightened with lemon
- Ideal for spring and summer dinners
You really can’t go wrong. It just depends on your mood.
Best Pasta Shapes for This Recipe
The shape you choose matters more than you think. Look for pasta that traps sauce and sausage pieces.
Great options include:
- Penne
- Rigatoni
- Orecchiette
- Farfalle
- Fettuccine
Short pasta with ridges works especially well for holding onto the creamy or garlic butter sauce.
Tips for Perfectly Cooked Asparagus
Asparagus can go from crisp to mushy quickly. Keep these tips in mind:
- Trim off woody ends before cutting
- Cut into even pieces for uniform cooking
- Add asparagus toward the end to maintain texture
- Cook just until tender-crisp
- Look for bright green color as a doneness cue
The goal is vibrant, slightly crisp asparagus that adds freshness and contrast to the rich sausage.
Delicious Variations to Try
This sausage asparagus pasta is endlessly adaptable.
- Use hot Italian sausage for extra spice
- Add cherry tomatoes for sweetness and color
- Stir in spinach for extra greens
- Swap pork sausage for chicken sausage
- Add mushrooms for depth
- Make it dairy-free with olive oil and nutritional yeast
- Use gluten-free pasta if needed
- Finish with burrata for a creamy topping
You can easily tailor it to what you have in the fridge.
How to Store and Reheat
Storage
- Store leftovers in an airtight container
- Refrigerate for up to 3–4 days
Reheating
- Add a splash of cream, broth, or water before reheating
- Warm gently on the stovetop for best results
- Microwave in 30-second intervals, stirring between
If you made the creamy version, freezing is not ideal since the sauce can separate.
What to Serve with Sausage Asparagus Pasta
Round out your meal with simple sides:
- Garlic bread
- Caesar salad
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Caprese salad
- A glass of crisp white wine
The pasta is hearty enough to stand alone, but a fresh side adds balance.
Recipe FAQ’s
Can I use chicken sausage instead of pork sausage?
Yes. Chicken sausage works great and lowers the fat content while still adding flavor.
Can I make this recipe without cream?
Absolutely. Use butter and pasta water for a lighter garlic butter sauce instead of heavy cream.
Can I freeze sausage asparagus pasta?
It’s not ideal, especially the creamy version, as the sauce may separate. It’s best enjoyed fresh or refrigerated for up to 4 days.
Easy Sausage Asparagus Pasta Recipe
Ingredients
- 12 ounces pasta penne, rigatoni, or orecchiette
- 1 pound Italian sausage mild or spicy
- 1 tablespoon olive oil if needed
- 3 cloves garlic minced
- 1 bunch asparagus trimmed and cut into 1–2 inch pieces
- 1 cup heavy cream for creamy version
- ½ cup reserved pasta water
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon lemon zest or 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley or basil optional
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
Step 2: Brown the Sausage
- Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and fully cooked (about 6–8 minutes). Drain excess grease if necessary.
Step 3: Sauté Garlic
- Add olive oil if the pan is dry. Stir in minced garlic and cook for about 30 seconds until fragrant.
Step 4: Cook the Asparagus
- Add the asparagus pieces to the skillet. Cook for 3–5 minutes until tender-crisp and bright green.
Step 5: Make the Sauce
- For creamy version: Reduce heat to medium-low. Stir in heavy cream and ¼–½ cup reserved pasta water. Simmer for 2–3 minutes until slightly thickened.
- For lighter garlic butter version: Add 2 tablespoons butter and ¼ cup reserved pasta water. Stir until a light glossy sauce forms.
Step 6: Combine
- Add drained pasta to the skillet. Toss to coat evenly. Stir in Parmesan cheese, lemon zest, red pepper flakes, salt, and pepper.
Step 7: Finish and Serve
- Taste and adjust seasoning as needed. Garnish with fresh parsley or basil and serve immediately.