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.
As you know, I'm a recent convert to brussels sprouts! I think this sounds like a great way to prepare them.
ReplyDeleteI love Brussels sprouts too, this sounds like a hearty meal:@)
ReplyDeleteI 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 :)
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