Rainbow Rotini with Sausage & Asparagus

4 reviews, 4.8 star(s). 75% would make again

Ready in 45 minutes

This is only a slight variation from Olive Garden's famous dish. I prefer to use Rainbow Rotini, instead of the regular spiral pasta, not only for its additional health benefits, but its great array of colors.


1/2 pound Sweet italian sausage; casings removed
2 tablespoon Extra Virgin Olive Oil
1 pound Asparagus; fresh
1/2 cup Heavy cream
1 pound Rainbow rotini pasta
2 tablespoon Unsalted butter
1/4 cup Parmesan cheese; grated
salt and pepper; to taste

Original recipe makes 4



Heat oil in a non-stick pan. Add sausage and break up while stirring until cooked throughout. Drain off fat and set sausage aside.

Boil pasta according to package directions, (usually 10-12 minutes).

Cut or snap off the bottom inedible part of each asparagus stem. Discard stems. Take remaining pieces of asparagus and cut into 1 inch pieces. Boil asparagus until tender in a separate pan. Drain and shock with cold water to stop the cooking process and then set aside to cool. Separate tips to one side for garnishing at the end.

Combine the asparagus (minus the tips) with the heavy cream and simmer for 10-12 minutes over medium heat. Add the drained hot pasta to the asparagus cream sauce. Add the parmesan cheese and butter. Then, add the cooked sausage and saute until simmering. Season with salt and pepper to taste.

Transfer to a large platter and garnish with the asparagus tips. Serve with garlic bread and a tossed salad, if desired.

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Calories Per Serving: 975 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Thank you ! Glad you enjoyed the recipe !
CookingPassion 4y ago

this turned out pretty good. I didn't have cream so just used milk and butter to deglaze the pan at the end - made a nice cabonara sauce from all the ingredients. I added mushrooms as well. YUM
dakotabear 4y ago

[I posted this recipe.]
CookingPassion 6y ago

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