It seems that during summer I always get energized to experiment in the kitchen. Maybe it’s all of the fresh produce and herbs I’m seeing everywhere. We had gotten into a really annoying rut of eating the same exact meals every week, so lately I’ve been on Pinterest A LOT and trying out new ingredients, recipes, and techniques of cooking.
The recipe I’m offering you today is so delicious and was a hit with the family. It’s one of those dishes that includes a number of vegetables and herbs but the kids still like it. I used Richard’s Andouille Smoked Sausage and decreased the amount of cayenne from my original because it was a bit spicy for the little ones, but if you have children who like spice, feel free to add more or even include some red pepper flakes. This recipe makes a generous amount and is enough for the entire family with some to save for later. Yum, Yum!
Richard’s Cajun Foods is a great brand that I’ve promoted before. They are a family-owned company out of Louisiana that only recently brought their flavorful, Cajun-style products to my state of North Carolina. They sell their products in most states across the U.S. Richard’s has a great family story which all started with Grandma Richard cooking in her small grocery store in Church Point, Louisiana. I love stories like theirs.
Pairing their Andouille sausage with a number of fresh, healthy ingredients resulted in a very yummy dish. I hope you have a good cutting board and some great knives. This is one of those meals that involves some prepping but it’s so worth it.
- 1/2 box (or 1/2 lb) spaghetti (or vermicelli or fettuccine) cooked al dente (reserve 1 c. pasta water)
- 1 package Richard's Andouille Smoked Sausage
- 1 bunch of asparagus, washed and chopped into 1/2 in. pieces
- 1 fresh tomato diced
- 4 garlic gloves, minced
- 4 eggs
- 1 c. heavy cream
- Juice from 1/2 lemon
- 1 c. shredded Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Top with fresh basil and shaved Parmesan (optional)
- Cook pasta as you normally would, but make sure it's al dente. Before draining, reserve one cup of pasta water and set aside. After draining pasta, return it to the pot and toss with olive oil to prevent too much sticking.
- In a large saute pan, heat olive oil on medium. Once pan is hot, cook sausage until slightly browned, then add asparagus and diced tomatoes. Cook for another five minutes, stirring occasionally. Add the garlic and cook until the dish becomes fragrant. Pour the contents of the saute pan into a large bowl and let cool for about 5-7 minutes.
- While cooling is taking place, whisk together the eggs, lemon juice, heavy cream and shredded Parmesan in a small bowl. Set aside.
- Combine the sauteed sausage and vegetables with the spaghetti and blend well. Either use tongs or your hands to ensure everything blends very well.
- Slowly pour in the egg mixture, stirring simultaneously. If the pasta mixture is too hot, the sauce could cause the eggs to scramble. That is why everything needs to cool first. Once the sauce has been added, slowly pour in the one cup of pasta water and stir. Finally, add the cayenne pepper, salt and pepper.
- Return the entire dish to the saute pan on a low heat to warm back up. Again, stir constantly so the eggs don't scramble. And just so you know, the heat from the re-warming and hot pasta make the eggs safe to eat, according to Italian cookbooks. My entire family eats it, and we're all fine!
- After warming, plate and top with fresh basil and shaved Parmesan.
I can’t wait to make this meal again. It’s especially delicious this time of year when tomatoes and herbs are garden-ready. I would also like to try it with fresh pasta as opposed to boxed pasta. I hope you enjoy this spin on a classic Italian dish. Happy cooking!
This is a sponsored post on behalf of Richard’s Cajun Foods. While I was compensated for my time, opinions are 100% my own.