- 1 tablespoon Bertolli olive oil
- 5 Italian sausages with broccoli rabe and Romano cheese
- 1 bunch of asparagus
- 3 tablespoons Wellsley Farms salted butter
- 3 tablespoons King Arthur unbleached all-purpose flour
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1/4 teaspoon Mc Cormick dried red pepper flakes
- 1 teaspoon kosher or sea salt
- 1 teaspoon McCormick Cajun Seasoning
- 1 1/2 cups 2 % organic milk
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup dry white wine
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
I love my trips to BJ’s Wholesale Club! My parents have been members since I can remember and Mike and I became members right after we got married twenty years ago! At BJ’s Wholesale Club I find inspiration at my fingertips. Fresh produce, wonderful meats, a delicious deli department, baking items galore and everything I need to make meals eventful and quick every night of the week. Tonight my husband grilled the Italian sausages with broccoli rabe and Romano cheese found in their wonderful meat section. The beautiful fresh asparagus only took a couple of minutes to grill as well. As Mike grilled, I created a wonderfully flavorful creole cream sauce. All of these ingredients, with the exception of the Papparadelle pasta, can be found at your local BJ’s! Our family saves so much money each and every year by shopping at BJ’s Wholesale Club!
You must try this recipe packed with flavor!
Coat sausages and asparagus (separately) with olive oil before placing on hot grill. Grill the sausages until completely cooked, approximately 15 minutes in direct heat. Grill the asparagus about 5 minutes in direct heat.
Melt the butter and add onions and garlic and saute for about two minutes. Add pepper flakes, salt and Cajun Seasoning. Add flour and cook for one minute. Add milk and allow to thicken. Using a microplane add ground nutmeg. Grate your Parmesan cheese and then add the wine; turn off the heat.
Cook the Pappardelle in salted water according to directions. Carefully remove the pasta with tongs and place in a large serving dish; reserving the pasta liquid.
Cut the asparagus into two-inch pieces and then cut the sausages on a bias.
Add the sausages, asparagus and cream sauce. Toss well using some of the pasta liquid to thin out your sauce. Garnish with chopped fresh parsley and enjoy!