Ingredients 

4 to 5 herbed sausage of your choice, casings removed

1 cup peas (frozen or fresh)

1 bunch of asparagus, trimmed, and sliced into 1/2″ pieces

1 tsp olive oil

5 garlic cloves

3 scallions (green onions), thinly sliced

2 leeks, white and light green part only, trimmed and thinly sliced

1 medium shallot (I used a white shallot, but the purple ones work fine too

1 tsp crushed red pepper

1 pound spaghetti noodles, broken in half

4 cups reduced sodium chicken broth

1cup heavy cream

1/2 tsp kosher salt, plus more for seasoning

2 tbsp chopped chives

1/4 freshly grated Parmigiano-Reggiano cheese, plus more for serving

Instructions

 In a pot set to medium, add sausage and cook stirring to break up into small bits until almost all pink is gone. Add garlic, scallions, leeks, and shallots, and cook for 4-6 minutes until vegetables soften.

 Add stock, cream, spaghetti, crushed red pepper, and 1/2 tsp of salt and bring to a boil. Partially cover, reduce heat to low and cook, stirring occasionally, for 5 minutes.

 Add asparagus and peas. Cook, stirring occasionally, for 4-5 minutes until added vegetables are tender yet crisp and pasta is tender.

 Remove from heat. Stir in chives and 1/4 cup of cheese. Season to taste.

 Serve with additional cheese on side.

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