Later in life I discovered Brussel Sprouts were actually delicious when prepared properly. This pasta recipe sounded delicious and it didn’t disappoint. Iowa Girl Eats has another winner!
Sausage Brussel Sprouts Parmesan Pasta
1/2 lb. spaghetti (gluten free of not
8oz. sweet Italian sausage
2 Tablespoons extra virgin olive oil + a few drizzles
9 oz. shredded brussels sprouts
salt and pepper
1/4 teaspoon red chili pepper flakes (or more or less)
3 cloves garlic, pressed or minced
3/4 cup freshly grated parmesan cheese
Heat a drizzle of extra virgin olive oil in a large, 12” skillet over heat that’s just a touch above medium. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. Scoop sausage onto a plate then set aside.
Drop pasta into salted, boiling water then cook until it’s just under al dente – pasta will continue to cook a little bit in the skillet later. DO NOT DRAIN PASTA WATER when pasta is done cooking.
Meanwhile, heat 2 Tablespoons extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, then saute until the brussels sprout are tender, 3-4 minutes. Add garlic then saute for 1 more minute or until very fragrant.
Using tongs, transfer spaghetti from pot to skillet then add parmesan cheese and cooked sausage. Add a generous drizzle of extra virgin olive oil and enough pasta cooking water to help the parmesan cheese melt and evenly coat the pasta. Taste then season with salt and lots of freshly cracked black pepper, and then serve.
I live for soup season and enjoy trying many different recipes. This Italian Sausage Butternut Squash Soup sounded like the comfort food I needed. It was very good but next time I will blend all of the squash to make the base even silkier.
Italian Sausage Butternut Squash Soup
1 tablespoon unsalted butter, divided
1 yellow onion, finely chopped
1 small red bell pepper, diced
1 pound ground Italian Sausage, (I use Hot Italian Sausage in casings)
salt and freshly ground black pepper, to taste
4 cloves garlic minced
2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
6 cups low sodium chicken broth
1 bay leaf
1 can (15.5 ounces) great northern beans, well rinsed and drained
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
Salt and freshly ground black pepper, to taste
Heavy cream, for garnish, optional
Chopped fresh parsley, for garnish
Melt 1/2 tablespoon butter in a dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in sausage and cook for 10 minutes, or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
Melt remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then stir in chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes, or until butternut squash is tender. Start checking around the 10-minute mark. Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
Remove from heat. Discard bay leaf. Remove couple handfuls of butternut squash chunks from the soup and set aside (next time I would blend all of the squash). Using an immersion blender, blend the soup until smooth. You can also blend the soup in a blender. Return soup back to the stockpot.
Return the butternut squash chunks back to the pot. Set stockpot over medium heat. To the soup, add beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes, or until heated through.
Taste for salt and pepper, and adjust accordingly. Drizzle with cream. Garnish with parsley. Serve.
What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one. Frankly, I didn’t expect them to be very good, but they were delicious! I made them and refrigerated them, heating them up in the microwave the next day. I’ll definitely be making this again, and again.
ITALIAN SPAGHETTI SQUASH EGG CUPS
5 eggs, beaten 3-4 cups cooked spaghetti squash 1-2 tablespoons olive oil 1 cup cooked Italian Sausage, crumbled 1/4 shredded Pecorino Romano or Parmesan cheese 1/2 tsp. Italian seasoning salt & pepper to taste Extra shredded cheese to sprinkle on top of the egg cups before baking.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.