Sausage, Brussels Sprouts, and Parmesan Pasta
Try this Sausage, Brussels Sprouts, and Parmesan Pasta recipe, or contribute your own.
Try this Sausage, Brussels Sprouts, and Parmesan Pasta recipe, or contribute your own.
- Carbohydrate 2.0068 g
- Cholesterol 22 mg
- Fat 7.1675 g
- Fiber 0.0629999971389771 g
- Protein 9.8058 g
- Saturated Fat 4.32792 g
- Serving Size 1 1 Serving (264g)
- Sodium 407.320190972222 mg
- Sugar 1.94380000286102 g
- Trans Fat 0.444780000000001 g
- Calories 112 calories
Step-by-step
- Heat a drizzle of extra virgin olive oil in a large, 12†skillet over heat that’s just a touch above medium. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. Scoop sausage onto a plate then set aside.
- Drop pasta into salted, boiling water then cook until it’s just under al dente - pasta will continue to cook a little bit in the skillet later. DO NOT DRAIN PASTA WATER when pasta is done cooking.
- Meanwhile, heat 2 Tablespoons extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, then saute until the brussels sprout are tender, 3-4 minutes. Add garlic then saute for 1 more minute or until very fragrant.
- Using tongs, transfer spaghetti from pot to 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.
Traditional carbonara relies on cured pork and eggs, but this variant pivots toward fresh green brassicas and sweet sausage. Success hinges entirely on starch management during the final mixing phase. Pull the spaghetti from the boiling pot when it tests slightly underdone at roughly seven minutes, because the noodles must finish absorbing liquid inside the hot skillet. Retain at least one full cup of the cloudy pasta water before draining anything into the sink. Raw garlic burns easily in dry pans, so introduce the minced cloves only during the final sixty seconds of the sprout sauté to preserve aromatic oils without bitterness. Freshly shredded Brussels sprouts yield tender ribbons that wilt rapidly in three to four minutes, whereas frozen or pre-blanched alternatives release excess moisture and turn soggy under high heat. Tossing the hot pasta directly with grated parmesan, starchy water, and extra virgin olive oil creates a glossy emulsion rather than a clumpy cheese mass. Keep the skillet over medium-high heat initially to brown the sausage chunks without reducing them to fine dust, transferring them out temporarily so the greens can render properly in the same pan.
