Tuesday, April 7, 2015

Pesto Sausage Pasta w/ Brussels Sprouts

It is with only the humblest amount of pride that I admit to this one thing: my girls love (and I mean LOVE) to eat vegetables in any form. Go ahead, throw those tomatoes. Rest assured, the youngest contingent of my brood will never let a vegetable, and some fruits cross his lips. I have to make too many a shady deal/bribe to even coax him to take a bite. So, we're *kinda* even.

In any event, this recipe turned out simply marvelously. I just have a few tweaks. It also doesn't reheat very well at all, so just stick to a portion your family will consume entirely. I also swapped out the orreciette pasta, because it's the worst pasta ever- hands down. Shaped like plates that STACK TOGEGHER, and hold all the pesto in, depriving the rest of the dish and leaving a too-pesto-y bite once in a while. Really any pasta would do. I used a fancy S shaped tube pasta that I found literally right next to the orreciette on the shelf. Penne would be absolutely fine. 

1 lb fresh Brussels sprouts, ends cut & chopped in half
3 tbl olive oil, divided
1/2 tea sea salt/kosher/whatever
1/2 tea pepper
1 box (14-16 oz) dry pasta
1lb sausage
5 cloves garlic- finely sliced- or diced (I use the pre-bottled kind)
1/3 c pesto
Parmesan cheese (for serving)

Preheat oven to 400. In a large bowl, toss the sprouts in 2 tbl olive oil, and some salt & pepper.

Cover a baking sheet with aluminum foil & arrange the Brussels sprouts evenly. Bake for about 20-30 mins, depending on size, stirring once in between. (I don't stir them because I'm lazy) Remove and set aside.

Heat the remaining olive oil in a large skillet, over med-high heat. Toss in the sausage & cook until browned, about 6 mins. Then add the garlic and brown for 1-2 mins. 

Cook the pasta according to the box directions. Once cooked, drain the water & reserve a bit of pasta water for later. (About 1/4 c)

Toss together the sprouts, pasta, and sausage. Add the reserved water if it's too dry. Sprinkle parm on top and serve!