This easy vegetarian pasta features spicy plant-based sausage, crispy sage, and brussels sprouts. It takes less than 30 minutes to make! The creamy sauce is flavored with onions and garlic—and comes together while the pasta cooks. (Vegan option, Gluten free option)
Cook pasta: Bring a large pot of salted water to boil on medium-high heat. Add orecchiette and cook until al dente, according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta.
Fry sage: Meanwhile, add 3 tablespoons of the olive oil to a large skillet over medium heat (see note 5). Scatter in sage and fry until crispy, 2 to 3 minutes. Transfer sage onto a plate lined with paper towel, and sprinkle with a bit of salt. (Keep oil in skillet).
Brown sausage and onion: Crumble the sausage into the sage-infused oil. Increase heat to medium-high. Add onion. Saute until the sausage is crispy and onion is golden brown, 6 to 8 minutes.
Add other components: Reduce heat to medium. Add remaining 2 tablespoons olive oil, garlic, thyme, salt, and red pepper flakes to the sausage mixture. Cook, stirring frequently, until fragrant, 1 to 2 minutes. Add brussels sprouts and cook, stirring frequently, until tender and bright green, 2 to 3 minutes.
Combine: Add drained pasta to the skillet. Toss to combine. Pour in ¾ cup of the reserved pasta water and cream. Let the pasta finish cooking in the sauce, about 1 minute. Stir in Parmesan. Add another slash of pasta water, if needed, so the pasta is coated in a luscious sauce. Taste and season with more salt and red pepper flakes, if needed. Scoop into bowls, garnish with more Parmesan, and crumble fried sage on top.
Notes
Pasta: Instead of orecchiette, you could use another short noodle instead —such as cavatelli, shells, elbows, rotini or penne. Use gluten-free pasta if needed. If substituting for another kind of noodle, measure by weight (12 oz) not volume.
Plant-based sausages: We used Beyond Meat Hot Italian sausages, but feel free to substitute with your favorite brand of sausages. You don't need to use spicy sausages either, but you may wish to compensate by adding more red pepper flakes and/or freshly-ground black pepper.
Heavy cream: For a vegan option, use a plain unsweetened dairy-free milk or creamer.
Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" as an ingredient (instead of rennet). Asiago cheese is also a good alternative. For a vegan option, use a store-bought shredded vegan Parmesan.
Choosing a skillet: Use a 12-inch (30 cm) skillet—or a large Dutch oven or pot instead. You'll need a vessel that's big enough to combine the sausage, veggies, and cooked pasta at the end. (Note: A 10-inch skillet is too small!)