¾ pkg fusilli pasta
4 Tbsp Harissa Olive Oil, divided
½ pound asparagus spears, about ½ inch thick
1 small onion, chopped (about 1 cup)
3 Tbsp chopped parsley
½ pound mild sausage, casings removed
½ cup of Strawberry Dark Balsamic Vinegar
½ cup heavy cream


Preheat oven to 400 degrees F. Bring a pot of water to a boil for your pasta.
Snap off the tough ends of the asparagus and cut the remaining spears into 1-inch pieces.
Place the asparagus on a baking sheet and toss with 1 Tbsp of the Harissa Olive Oil, salt and pepper to taste. Roast until tender, about 8-10 minutes. Remove from oven and set aside.
While the asparagus is roasting, place your pasta in boiling water and cook according to package directions.
Meanwhile, prepare your remaining ingredients. Remove sausage from casings, chop onions and parsley.
In a large skillet, heat the remaining 3 Tbsp of Harissa Olive Oil until shimmering but not smoking. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the sausage and the parsley. Stir to combine well. Use the back of the spatula or wooden spoon to break sausage into small crumbles.
Add the Strawberry Dark Balsamic Vinegar and cook the sausage for about 5-7 minutes. Stir in the heavy cream and let the sausage cook for 5 more minutes. Stir occasionally.
Drain the pasta well.
To a large serving bowl, add the cooked pasta, the sausage cream sauce and the roasted asparagus.  Stir well to combine and serve immediately.