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A bowl of orecchiette pasta with browned Italian sausage and caramelized Brussels sprouts topped with parmesan cheese

Autumn Sausage Pasta with Brussels Sprouts

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1 lb Italian pork sausage, casings removed
  • 1 lb Brussels sprouts, trimmed and halved
  • 12 oz Orecchiette pasta
  • 3 cloves Garlic , minced
  • 1/2 tsp Red pepper flakes
  • 1/2 cup Chicken broth
  • 1/2 cup Grated Parmesan cheese
  • 2 tbsp Extra virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, approximately 5-7 minutes. Remove sausage with a slotted spoon and set aside.
  3. In the same skillet, add the remaining oil and Brussels sprouts. Sauté cut-side down without stirring for 4 minutes to achieve caramelization, then toss and cook until tender, about 4 more minutes.
  4. Add minced garlic and red pepper flakes to the skillet; cook for 1 minute until fragrant.
  5. Return the cooked sausage to the skillet. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  6. Toss in the cooked pasta and half of the Parmesan cheese.
  7. Adjust consistency with reserved pasta water as needed. Season with salt and pepper.
  8. Serve immediately, topped with the remaining Parmesan cheese.