Pasta Dinner with Brussels Sprouts and Sausage
Pasta Dinner with Spicy Brussels Sprouts and Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Pasta Diner with spicy Brussels sprouts and sausage is an easy dinner that can be adapted to any taste. I prefer the heated spicy additions of a pasta dinner to be a background flavor and not overpower the meal. Add more or less of the dried red pepper flakes to suit your taste.
Servings: 4 -5 servings as a main course
Author: Ginger
Ingredients
  • 1 lb box favorite pasta such as campanelle, penne, or farfalle
  • 2 Tb extra virgin olive oil
  • ½ lb sweet sausage* casing removed
  • 3 cloves of garlic green germ removed and minced
  • ½ tea red pepper flakes
  • ½ tea crushed fennel optional depending on type of sausage
  • 1 lb Brussels sprouts
  • ½ cup vegetable or chicken stock
  • Zest of 1//2 a lemon
  • Small handful of parsley chopped
  • Fresh Fennel fronds minced optional
  • 1 Tb butter
  • About ¼ cup reserved pasta water
  • Grated Romano Cheese for serving
Instructions
  1. Trim off the ends of each Brussels sprout, remove any discolored or loose leaves, and cut into quarters. Set aside.
  2. Fill a stock pot with water. Turn heat to high and boil water.
  3. Place a 10 – 12-inch skillet on a burner and turn it on to medium high heat. Add the olive oil. When the olive oil is hot and shiny, add the sausage. Cook the sausage until it is no longer pink and completely cooked through. Use a wooden spoon, or fork, to stir the sausage and break it into crumbly chunks. When just cooked through, turn off the heat and remove the sausage from the pan using a slotted spoon. Set the sausage aside on a plate, or in a bowl.
  4. Meanwhile, when the water comes to a boil add 1 teaspoon of Kosher salt and the pasta. Cook according to the directions on the back of the box, making sure the pasta is al dente when finished. Frequently stir the pasta to prevent the pasta from sticking together.
  5. Turn the heat back on and add the minced garlic, red pepper flakes, and crushed fennel. Cook briefly until you begin to smell the garlic then add the Brussels sprouts and ½ teaspoon of Kosher salt. Stir to mix the Brussels sprouts with the garlic and red pepper flakes, then allow the Brussels sprouts to cook through and get golden brown on the sides. Add extra olive oil if the pan if it is dry.
  6. Add the vegetable stock, chicken stock, or water to the pan then stir to combine. Cover the skillet with a fitted lid, and cook the Brussels sprouts until they become soft but still bright green, about 4 minutes.
  7. Uncover the pot and turn off the heat if the pasta is not ready.
  8. Once the pasta is done, collect about ½ cup of the pasta water, then drain the pasta. Add the cooked pasta back into the stock pot then add the sausage and Brussels sprouts. Stir to evenly combine then add the parsley, lemon zest, fresh fennel fronds if using, about 3 Tb of pasta water, and butter. Gently stir to combine.
  9. Serve immediately while hot with grated Romano or Parmesan Reggiano cheese.
Recipe Notes

A lot of stores and brands make their own sweet or spicy Italian sausage. I have not discovered one that I really like. The sausage is usually seasoned with an herb or spice, or other ingredient that dominates the flavor. usually that added ingredient does not go well with what I am making. Often black pepper is overwhelming and I find it to be very bitter. Thus, I usually do not buy the store brand. I have had consistent results with Premio Brand, Sweet Luganiga Sausage, or their breakfast sausage. It is available at most supermarkets in my area. A breakfast style sausage, not Jimmy Dean, is another option. If you have a favorite sausage that you prefer, please use it. However, I recommend to taste and adjust the seasoning throughout the cooking process.