Sausage, Brussels Sprouts and Parmesan Pasta will be on the table in just 20 minutes! Savory, satisfying, and simple to make too.
It almost feels like cheating calling Sausage, Brussels Sprouts and Parmesan Pasta a “recipe” because it’s so simple and straightforward. Regardless, it goes from fridge to table in 20 minutes or less making it perfect for busy weeknights!
Cooked pasta is tossed with browned Italian sweet sausage, sauted brussels sprouts, an offensive amount of garlic and freshly grated parmesan cheese, plus tons of cracked black pepper. It’s kind of a mash up of cacio e pepe, this dish, and this dish.
Simple, familiar flavors in a hearty and filling dish. I totally dig it.
The best part of this recipe is that there’s zero prep work involved so you can keep your knife and cutting board put away. The couple of times I tested this dish I found myself standing in the kitchen tapping my foot waiting for the water to boil for the pastsa because there’s nothing to slice and dice — including the brussels sprouts because I used a bag of pre-shredded from the store. Easy!
I use gluten-free spaghetti but you can use whatever pasta you love. I also think this dish would be fantastic with zucchini noodles but first read the tips in this post to make sure you don’t end up with soggy zoodles.
How to Make this Recipe
Start by bringing a large pot of salted water to a boil.
In the meantime, add 8oz sweet Italian sausage to a large skillet over medium-high heat. Brown the sausage, breaking it into big pieces as it cooks – I prefer bigger pieces of sausage in the final dish, vs breaking it up finely as it cooks.
Scoop the sausage onto a plate and set aside, then drop the pasta into the water to cook until it’s just a touch under al dente. Just a heads up, don’t drain the pasta cooking water after it’s done cooking – you’ll use it to create a thin sauce for the dish!
Next heat 2 Tablespoons extra virgin olive oil in the skillet then add a 9oz bag pre-shredded brussels sprouts, 1/4 teaspoon red chili pepper flakes (or more or less,) and salt and pepper.
Saute until the sprouts are golden brown and tender, 3-4 minutes, then add 3 cloves pressed or minced garlic and saute for 1 more minute.
Last step is to use tongs to transfer the cooked pasta from the pot to the skillet, then add the cooked sausage, a generous drizzle of extra virgin olive oil, and 3/4 cup freshly grated parmesan cheese.
Add enough pasta cooking water to the skillet to melt the parmesan cheese and create a light, thin sauce.
Add a TON of freshly cracked black pepper then taste and add more salt if necessary, too. Swirl onto plates then top with more parmesan cheese before digging in.
I hope you love this hearty, quick and easy weeknight pasta dish — enjoy!
Equipment
Ingredients
- 1/2 lb gluten free spaghetti
- 1/2 lb sweet Italian sausage, Johnsonville recommended
- 2 Tablespoons extra virgin olive oil + an extra drizzle
- 9 oz shredded brussels sprouts
- salt and pepper
- 1/4 teaspoon red chili pepper flakes, or more or less
- 3 cloves garlic, pressed or minced
- 3/4 cup freshly grated parmesan cheese
Directions
- Bring a large pot of water to a boil then add a Tablespoon of salt to season the water. Add pasta then cook until it’s just under al dente — pasta will continue to cook a little bit in the skillet later. Scoop out 1 cup pasta cooking water then set aside. If the vegetables are not ready to add the pasta to yet, drain then set aside.
- Meanwhile, add sausage to a large skillet over medium-high heat then brown, breaking it up into large pieces as it cooks (vs breaking it up finely). Scoop sausage onto a plate then set aside.
- Heat extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, and saute until the brussels sprouts are tender, 3-4 minutes. Add garlic then saute for 1 more minute.
- Using tongs, transfer cooked spaghetti from the pot to the skillet then add parmesan cheese and cooked sausage. Add a generous drizzle of extra virgin olive oil and enough pasta cooking water to help the parmesan cheese melt and evenly coat the pasta. Taste then season with salt and lots of freshly cracked black pepper, and then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious – I loved it! I used spaghetti squash instead of spaghetti, but everything else was the same. Really good, hearty but healthy. Thank you for the great recipe!
Oh I love that idea!! Need to try. Thank you so much for your feedback and recipe rating!
So good! I added lemon and I think it keeps it a little more light. Very easy and family friendly, thanks!
Yum, yum!! So glad you enjoyed, Lindsey!
super tasty!! I wanted to cut down on dishes so after I browned the sausage in the pan, I kept it in there then tossed in the brussels sprouts and garlic to finish cooking everything at once. would absolutely make this again!!!
YUM!! Love the method tweak, Sarah, and so glad this is good enough to repeat in the future!
the basic recipe is good enough but the Parmesan melted into big clumps of cheese following your recipe. if i make i again i won’t add the cheese until just before placing it in bowls after all else is mixed.
I’m sorry to hear that, Linda! If you use freshly grated parmesan cheese as the recipe states (vs powdered/canned, or bagged/grated), it will melt right into the sauce.