Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

F&W’s Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.

  • Total Time:
  • Servings: 2

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © John Kernick Published February 2015

507805 recipes/spaghetti-brussels-sprouts-and-sausage-breadcrumb-topping 2015-01-22T21:17:39+00:00 Kay Chun fall|winter|valentines-day|pasta-and-noodles|2|basic-easy|fast|staff-favorite|weeknight-dinner february-2015 recipes,spaghetti-brussels-sprouts-and-sausage-breadcrumb-topping 507805

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