RIGATONI WITH TURKEY FRANKS AND ASPARAGUS
1/2 pound rigatoni, uncooked
2 teaspoons olive oil
1/2 pound turkey franks, halved lengthwise then cut into 1/2-inch pieces diagonally
2 cloves garlic, chopped
1 pound asparagus, tough ends snapped off and peeled; cut into 2-inch pieces
1/2 cup Parmesan cheese, grated, divided use
1 tablespoon butter
Bring a pot of water to a boil. Add a tablespoon of salt and cook the pasta al dente. Drain but reserve a cup of the cooking water.
Heat a 12-inch skillet over medium high heat; add the olive oil and turkey franks and saute until caramelized, about 4 minutes; remove with a slotted spoon.
Add the garlic and asparagus to the pan and saute briefly until the asparagus is tender but not completely cooked.
Add the cooked pasta and the turkey franks to the pan along with 3/4 cup of the reserved pasta water; bring to a boil. Add half the cheese and the butter; stir until the sauce thickens slightly.
Divide among four bowls and top with the remaining cheese.
Makes 4 servings
Source: Lisa Nicitato to The Arizona Republic, July 21, 2008
1/2 pound rigatoni, uncooked
2 teaspoons olive oil
1/2 pound turkey franks, halved lengthwise then cut into 1/2-inch pieces diagonally
2 cloves garlic, chopped
1 pound asparagus, tough ends snapped off and peeled; cut into 2-inch pieces
1/2 cup Parmesan cheese, grated, divided use
1 tablespoon butter
Bring a pot of water to a boil. Add a tablespoon of salt and cook the pasta al dente. Drain but reserve a cup of the cooking water.
Heat a 12-inch skillet over medium high heat; add the olive oil and turkey franks and saute until caramelized, about 4 minutes; remove with a slotted spoon.
Add the garlic and asparagus to the pan and saute briefly until the asparagus is tender but not completely cooked.
Add the cooked pasta and the turkey franks to the pan along with 3/4 cup of the reserved pasta water; bring to a boil. Add half the cheese and the butter; stir until the sauce thickens slightly.
Divide among four bowls and top with the remaining cheese.
Makes 4 servings
Source: Lisa Nicitato to The Arizona Republic, July 21, 2008
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