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.
Made this recipe & love it! Would like to see the nutrition counts/amounts: calories, protein, carbs, etc. Thanks!
I’m so glad you loved it, Paula! Thank you for your feedback!
I love the combo of flavors in this recipe. As I was digging out the ingredients I realized I didn’t have the sausage – but what I did have was some Italian sausage stuffed ravioli and some bacon. I changed it up a little and it was delicious. Crumbled bacon on top. Thanks for the inspiration!!
Oh my gosh, that sounds amazing, Jennifer!
I made this today for a quick lunch and it was great! I used ground turkey because I had some on hand, already cooked. I also had to use grated parm because I’m not fancy enough to have the shredded stuff :-) This meal was easy, quick, and delicious, and best of all, I have leftovers!
So glad you were able to make it work with what you had on hand, Whit! Sounds delicious – and enjoy those leftovers. :)
I want to try this, but my family doesn’t care for brussel sprouts, what other vegetable would you recommend that would work well in this? Thank you!
Hey Kristen! Broccoli would probably be really good!
My family loved this plus it was super quick and easy to make!
I can’t believe this only has 9 reviews! I had to take a minute to give the recipe 5 stars – I’ve probably made it 10 times and we always enjoy it immensely.
Hi Kristin! What GF spaghetti do you use?
I like Barilla GF pasta or, if you live in the Midwest, HyVee GF pasta is great too!
My wife found this recipe when we had some things to use up from our larder.
I had to make a couple of hacks on it, but I don’t think I violated the spirit of it –
* used link Italian sausage cut into coins
* had fresh Brussels sprouts, which I cut into halves or quarters as necessary
* added about a half cooking onion, sliced thinly across its equator and browned just before the sprouts
* used regular wheat linguini for the pasta (since neither of us has any issues with gluten)
* had to used grated Parmesan cheese instead of fresh grated
* finally (because I had the luxury of a few things left in our garden) I added a bit of chopped fennel frond to garnish each plate
Results? DELISH!! We will be sure to eat this again!
We have never liked brussels sprouts but I really want to because I know they are so good for you. This recipe was an absolute hit with both of us. We loved it! We both had seconds.
One of the best recipes I’ve found online! Perfect as is. (That being said- I’m making it right now and adding mushrooms).
Great recipe and very easy to swap out different ingredients depending on tastes or what you have on hand. Last night I did a riff on this with chopped bacon and finely sliced snap peas instead of the brussels, always tasty!
I’d like to make this ahead of time. Would it be better to make it in the afternoon and keep it in the oven on warm? Or chill it in the fridge and re-heat for dinner? Thanks
So good! So quick!