1 lb. fresh brussels sprouts, ends trimmed, sliced in half
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1 lb. orecchiette
4 chicken sausage links, sliced into 1/4 inch thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
Preheat oven to 400 degrees F. In a large bowl, mix together
brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until
Prepare a baking sheet with aluminum foil, then spread the brussels
sprouts on it evenly. Roast for about 20-30 minutes, stirring once
partway through, or until they are crispy on the outside and cooked
on the inside. (My batch of tiny sprouts only took about 12 minutes
to cook.) Remove from oven and set aside.
Meanwhile, heat the remaining olive oil in a skillet over medium-
high heat. Add the sausage and cook, turning occasionally, until
nearly-browned, about 6-8 minutes. Add the garlic, and continue
cooking for another 1-2 minutes until the garlic is fragrant and the
sausage is browned.
Cook the pasta according to the package directions. (I begin
heating my water while preparing the brussel sprouts, and added
the pasta to the boiling water just after beginning to cook the
sausage.) Once the pasta is cooked, drain the water (reserving 1/4
cup pasta water), and then toss together the pasta, pesto, cooked
sausage and garlic, and brussels sprouts. Add in some of the
reserved pasta water if needed for extra moisture.
Serve warm, and sprinkle with freshly-grated Parmesan cheese.
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