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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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