Strozzapreti with Pork Sausage, Shaved Brussel Sprouts, and Sage
Pasta with sautéed shaved Brussel Sprouts and pork sausage. A hearty and delicious pasta main course recipe for fall and winter! You'll want to make this dish over and over again.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb bulk pork sausage or sausages with casings removed
- 4 large garlic cloves finely chopped
- 10 fresh large sage leaves finely chopped
- ¾ lb Brussels sprouts trimmed and very thinly shaved
- 1 lb Strozzapreti dried pasta or other short textured pasta
- ½ teaspoon dried red pepper flakes
- freshly ground black pepper
- kosher salt
- ¼ to ½ cup finely grated parmigiano-reggiano cheese plus more for serving
Instructions
- Set the sausage out at room temperature for 20 to 30 minutes before cooking and prep the remaining ingredients. Bring a large pot of salted water to boil for the pasta.
- Heat the oil in a large (12-inch) skillet over medium-high heat. Cook the sausage in three to four batches, breaking it into small pieces as you add it to the pan. Brown the sausage pieces on all sides They should sear and turn golden brown, this will maximize flavor. Once cooked through, use a slotted spoon to transfer the sausage to plate or bowl.
- Reduce the heat to low and add the chopped garlic and dried red pepper flakes to the pan. Sauté for about a minute, stirring constantly, or until fragrant. Add the chopped sage and cook for another minute or so, stirring.
- Add the shredded Brussels sprouts to the same pan with any remaining sausage drippings that remain. Stir to mix everything together evenly. Add two tablespoons of water to the pan. Sauté the brussel sprouts, stirring occasionally, until they are softened and lightly caramelized. This will take about 5 to 7 minutes roughly. If the pan gets too dry, add another tablespoon or so of water to the pan as needed.
- Add the cooked sausage back into the pan and keep the mixture warm over very low heat while you cook the pasta. Season to taste, adding salt or freshly ground black pepper as needed.
- Boil the pasta until it is al dente. Reserve about 1 cup of starchy pasta water and drain the pasta. Return the pasta to the pot and add the sausage and Brussels sprout mixture to the pasta. Stir in ¼ to ½ cup finely grated parmigiano-reggiano cheese, adding starchy pasta water as needed to loosen. Serve immediately.
Serving: 1serving, Calories: 414kcal, Carbohydrates: 30g, Protein: 20g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 66mg, Sodium: 741mg, Fiber: 3g, Sugar: 2g