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. Slideshow:  More Brussel Sprout Recipes 

Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
Photo: © John Kernick
Total Time:
20 mins


  • 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


  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.

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