Lemon Sausage is perfect for this recipe, but any of our sausage would work well.
3/4 cup drained roasted sweet peppers, sliced into 1" pieces
1 pound Lemon Chicken Sausages - sliced
1 bunch of asparagus, cut into 1" pieces
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, about 8 minutes. Transfer the sausage to a bowl. Add the garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes, add the asparagus in the last 2 minutes of cooking.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the asparagus mixture. Toss until the sauce is almost absorbed by the pasta. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.