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
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.