1 lb spicy sausage, casing removed
1 lb pasta
1/4 white wine
1 bunch asparagus, cut into 1/2 pieces
8 oz creme fraiche
Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes, then remove. Add pasta and cook according to package.
In a 12 inch skillet cook sausage and break up. Add wine and scrape away any crispy bits, add asparagus and creme fraiche, cook over low heat, add pasta and cook for 3 minutes until heated through.
Serve topped with pine nuts and parmigiano.