Sunday, March 8, 2015

Spaghetti with Brussels Sprouts

We love brussels sprouts at our house.  Unlike the brussels of our childhood that were overcooked and a soggy mess, today's brussels are crispy and delicious.  Normally brussels are a side at our house.  This recipe is our hands down favorite!  When I saw this recipe in Food and Wine featuring brussels as a main dish, of course I pinned it for a future dinner.

We liked the flavors in this dish but found it a little dry. I think next time, I would combine a little pasta water with the pasta, brussels and sausage, toast the panko and toss them on top. 





Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

1/2 pound spaghetti 
1/4 cup extra-virgin olive oil, plus more for drizzling  
1/2 pound brussels sprouts, thinly sliced (about 3 cups) 
1/2 pound loose pork sausage  
1 cup panko 
2 tablespoons snipped chives  
Kosher salt 
Pepper  
Lemon wedges, for serving
In a pot of salted boiling water, cook the pasta until al dente. Meanwhile, in a large nonstick skillet, heat the 1/4 cup of olive oil. Add the brussels sprouts and sausage and cook over moderately high heat, stirring, until the sausage is browned and cooked through, about 5 minutes. Stir in the panko and cook until crisp, 3 minutes. Stir in the chives and season with salt and pepper. Drain the spaghetti. Top with the brussels sprout mixture, drizzle with olive oil and serve with lemon wedges.

3 comments:

  1. As you know, I'm a recent convert to brussels sprouts! I think this sounds like a great way to prepare them.

    ReplyDelete
  2. I love Brussels sprouts too, this sounds like a hearty meal:@)

    ReplyDelete
  3. I see what you mean, there isn't a lot of 'sauce' for the pasta. I like your idea of adding the pasta cooking liquid or maybe even some wine to make a sauce. Otherwise, the recipe sounds delicious! Huge Brussels sprouts fan here :)

    ReplyDelete

Thanks for commenting on my blog!