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Sausage, Brussels Sprouts and Parmesan Pasta
Sausage, Brussels Sprouts and Parmesan Pasta will be on the table in just 20 minutes! Savory, satisfying, and simple to make too.
Servings 4
Calories 564kcal
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
Instructions
- 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
Calories: 564kcal | Carbohydrates: 50g | Protein: 21g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 59mg | Sodium: 792mg | Potassium: 438mg | Fiber: 4g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 56mg | Calcium: 207mg | Iron: 2mg