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Ingredients
- 2 bunches small or medium asparagus or 8 ounces broccoli florets
- 1 pound gemelli or fusilli
- 1/2 cup pine nuts (optional)
- 1 pound bulk Italian sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1/3 cup whipping cream
- 1 teaspoon kosher salt
- 1 cup sheep's milk or whole-milk ricotta
- Freshly ground black pepper
- 1/3 cup grated Parmigiano-Reggiano cheese
- 10 fresh basil leaves
- Ricotta cheese (optional)
Description
WHAT ABOUT THE STALKS? Donatella's Recipe Calls For The Tips Only Of The Asparagus, So She Uses The Remaining Stalks For A Side Dish. Cut Stalks In 2-inch Pieces, Cook In Lightly Salted Water Just Until They Turn Bright Green, Drain, Then Transfer To
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