Olive Garden Rotini with Sausage and Asparagus
Elevate your weeknight dinner routine with this irresistibly creamy Olive Garden Rotini with Sausage and Asparagus. Featuring tender rotini pasta, savory Italian sausage, and crisp asparagus, this dish is a perfect balance of comforting and fresh flavors. The rich, velvety garlic-Parmesan sauce made with heavy cream and chicken broth ties everything together beautifully, while a hint of red pepper flakes adds optional heat for those who enjoy a spicy kick. With just 15 minutes of prep and 25 minutes of cooking, this recipe is a quick, restaurant-quality meal perfect for busy nights. Garnished with fresh parsley and extra Parmesan, it’s as stunning on the plate as it is on the palate. Try this easy, one-pan pasta recipe and bring an Italian-inspired favorite to your table tonight!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 12 oz Italian sausage (mild or spicy)
- 1 lb Asparagus
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, casing removed, and cook for 6-8 minutes, breaking it up with a spoon, until fully cooked and browned. Remove the sausage from the skillet and set it aside on a plate.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. In the same skillet, add the remaining tablespoon of olive oil and the asparagus. Sauté for 3-5 minutes, or until tender but still crisp. Remove the asparagus and set aside with the sausage.
Reduce the heat to medium-low and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn.
Pour the chicken broth and heavy cream into the skillet, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix well until the cheese is melted and the sauce is smooth. Adjust seasoning to taste.
Add the cooked rotini, sausage, and asparagus back into the skillet. Toss everything together to coat the pasta and ingredients with the sauce. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 21.6 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1254 mg | 96% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
