Dinner can be served in as fast as 30 minutes with this quick and very easy recipe, presenting smoked sausage, fresh asparagus and portabella mushrooms with a delicious creamy Parmesan cheese sauce.

INGREDIENTS

1 lb smoked sausage
1 box angel hair pasta, cooked per package instructions
1/2 lb asparagus; tips cut and sliced on bias, then blanched for 3 minutes
8 oz sliced baby portabella mushrooms
3 garlic cloves, minced
1 shallot, minced
1/2 stick butter
1 cup chicken stock
1 cup dry white wine
1/2 pint heavy whipping cream
4 oz grated Parmesan cheese
2 tbsp extra virgin olive oil
Zest of 1 lemon
6 fresh basil leaves, torn
1 tsp crushed red pepper
Salt and pepper to taste

• Slice sausage by ¼ inch thick. Put it in a large pan, sautéing until browned (or until it turns brown). Remove and reserve for later.
• Put ½ of butter into the frying pan and add ½ of olive oil. Add mushrooms, shallots and garlic. Continue sauteing (or saute continuously) until shallots and garlic are soft (turns soft) .
• Add chicken stock, wine, and heavy cream, lemon zest, Parmesan cheese and crushed red peppers to pan. Wait for 5-10 minutes until it boils and sauce becomes thick. Mix in the rest of the butter, basil, asparagus and sausage to warm through. Sprinkle with salt and pepper for seasoning. Drop the remaining olive oil.
• Top mixture over cooked pasta and serve.
• Makes 8 servings.