Serves 3-4 People

2-3 Fresh Pork Sausages - Mild Italian, Garlic or Wine Infused

1 Tbsp Olive Oil

12 Fresh Romano Beans - Typically 1 Bunch - Chopped into 1 inch Pieces

1 Bunch Fresh Asparagus- Ends Snapped and Chopped into 1 inch Pieces

1 Package (500 Grams) Best Quality Dry Pasta - Rigatoni or Similar Short Shape

60 Grams Grated Parmigiano

Good Pinch of Flakey Salt

1-2 Pinches Pepperoncino (to taste)

Bring a large pot of water to the boil, season with salt. Drop your pasta and cook for 12-15 minutes while you prepare the sausage and vegetables.

Heat a large pan over medium high heat. Remove the outer casing from each sausage and add to the pan. Break apart with a wooden spoon and drizzle with olive oil. Cook for 6-8 minutes until golden brown. Add in the chopped Romano beans and asparagus. Stir to combine and cook for 6-8 minutes more until the vegetables are tender crisp. Season with salt and the pepperoncino.

Add your cooked pasta to the pan along with a little of the pasta water. Remove from the heat and add the grated parmigiano. Toss to combine.

Serve with a fresh grating of parmigiano and a drizzle of best quality extra virgin olive oil.