Sausage Pasta With Brussel Sprouts
This sausage pasta recipe has a unique twist to a traditional sausage and broccoli rabe (or rappini). Toss in some freshly prepared brussel sprouts and use a creative pasta shape such as Calamari rings as I did here and you've got a great looking, tasty and elegant gourmet pasta recipe.
The sweetness of the Italian sweet sausage balanced with the hearty flavor of the brussel sprouts make this the perfect combination to the perfect bite.
Something I am always striving for in my meals. My friends are always making fun of me as I compile each ingredient to a recipe on top of my fork, composing a symphony of flavors to hit my tongue all at once.
Life just doesn't get any better then that!
Italian sausage pasta, traditionally served with broccoli rabe or rappini is one of my favorites but this was a really great way to switch it up.
Sausage Pasta Ingredients:
Using a good quality Sweet Italian sausage is key. I bought mine at Costco and let me tell you that I was really pleased with the taste and the quality.
- 6 sweet Italian sausages, casings removed, rolled into bite size pieces
- 5 cloves of garlic thinly sliced
- 2 cups of prepared, cooked brussel sprouts
- olive oil
- ½ cup freshly grated parmigiano
- ¼ cup of breadcrumbs
- 1 lb of Calamari Rings pasta shape
- ½ cup of White wine
- salt and pepper to taste
Sausage Pasta Preparation:
The first step should be preparing the brussel sprouts. Trim off the bottom of the stem about a ⅛ of an inch. The cut an X into the bottom as shown here. This will allow the brussel sprouts to cook evenly. Boil in a pot for about 10 minutes or until tender. Then rinse in cool water and set aside.
Meanwhile you can remove the casing of the sausage and roll the meat into bite sized pieces. I made them a little large because I wanted to make a hearty pasta with hearty bites.
Saute the sausage balls in a large pan until browned. Careful not to over cook because you are going to set these aside and then cook them further later on in the recipe.
Drain off most of the fat and add a splash of Olive Oil to the pan. Heat and saute the thinly sliced garlic until translucent. Splash with white wine occasionally and..
Add the brussel sprouts to the pan and saute until golden brown. Return the sausage to the pan and toss. You can add more olive oil now if you'd like. There is nothing diet about this so be liberal.
Then add breadcrumbs to the mix. This will pull all the flavors together.
Now you can see why you need a big saute pan. Here you add the pasta and of course, more olive oil. Then remove from heat and top with delicious, freshly grated parmigiano cheese. Give it a nice quick mix and this Italian meat pasta is ready to serve.
You can compliment this sausage pasta and brussel sprouts with either red or white wine. Both will go well with this dish.
Are you more traditional? Try this Sausage pasta and Rapini with Orecchetti.
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