Brussels Sprouts Pasta with Vegetarian Sausage

Bowl of spicy sausage and brussels sprout pasta with crispy sage on the side and a fork digging in

5 from 7 votes

Brussels Sprouts Pasta with Vegetarian Sausage

This easy Brussels Sprouts Pasta has crispy vegetarian sausage, fried sage, and Parmesan in a light garlic cream sauce. It's a satisfying 25-minute dinner with 27 grams of protein per serving. (Vegetarian, Vegan and Gluten-Free options).

Prep Time5

Cook Time20

Total Time25

Servings:

Author: Bri Beaudoin

Ingredients

12 oz orecchiette (about 3½ cups, see note 1)
5 tablespoons extra-virgin olive oil
12 fresh sage leaves
4 spicy plant-based sausages (about 14 oz/400 g, see note 2)
1 diced yellow onion (2 cups)
5 cloves minced garlic
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¾ teaspoon fine sea salt (more to taste)
¼ teaspoon red pepper flakes
3 cups thinly sliced Brussels sprouts (12 oz)
⅓ cup whipping cream (see note 3)
⅓ cup grated Parmesan cheese (1.5 oz, see note 4)

US Customary - Metric

Instructions

Cook pasta: Bring a large pot of salted water to a boil. Add 12 oz orecchiette and cook until al dente, according to the package directions. Reserve 1 cup of the pasta water, then drain.
Fry sage: Meanwhile, heat 3 tablespoons extra-virgin olive oil in a 12-inch skillet over medium heat (see note 5). Scatter in 12 fresh sage leaves and fry until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate and lightly season with salt. Leave the oil in the skillet.
Brown sausage and onion: Crumble 4 spicy plant-based sausages into the sage oil. Increase heat to medium-high, add 1 diced yellow onion, and cook until the sausage is browned and crisp at the edges, about 8 minutes.
Cook Brussels sprouts: Reduce heat to medium. Add remaining 2 tablespoons extra-virgin olive oil, 5 cloves minced garlic, 1 tablespoon fresh thyme leaves, ¾ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Cook, stirring, until fragrant, 1 to 2 minutes. Add 3 cups thinly sliced Brussels sprouts and cook until tender and bright green, 2 to 3 minutes.
Finish sauce: Add drained pasta, ¾ cup of the reserved pasta water, and ⅓ cup whipping cream (see note 6). Toss and let the pasta finish cooking in the sauce, about 1 minute. Stir in ⅓ cup grated Parmesan cheese. Add more pasta water, as needed, until the sauce is glossy and coats the pasta.
Serve: Taste and season with more salt or red pepper flakes, if needed. Divide into bowls, crumble fried sage on top, and sprinkle with more Parmesan.

Notes

Pasta: Orecchiette is ideal because the little cups catch the sausage crumbles and sauce. You can substitute cavatelli, shells, rotini, penne, or another short pasta. Use gluten-free pasta if needed. If substituting, measure by weight (12 oz/340 g), not volume.
Plant-based sausage: I use Beyond Meat Hot Italian sausage. Mild Italian works too—add extra red pepper flakes if you want more heat. Other plant-based Italian sausages can work as long as they can be crumbled and browned in a skillet. If you eat meat, regular Italian sausage can also be used; adjust the cooking time as needed to cook it fully.
Cream: For a vegan version, use plain unsweetened dairy-free creamer or barista-style milk. Avoid sweetened or flavored varieties.
Parmesan: If vegetarian, look for Parmesan made without animal rennet. It's typically labelled "vegetarian-friendly" or made with microbial enzymes. Asiago cheese also works as a substitute. For a vegan version, use a meltable store-bought vegan Parmesan rather than a homemade nut-based Parmesan-style sprinkle.
Skillet: A large skillet, 12-inch (30 cm) or larger, works best. I tested this in a 10-inch skillet and it was too crowded once the pasta was added. Plant-based sausage tends to stick, so a non-stick or well-seasoned cast iron skillet helps it brown more evenly. An enamelled Dutch oven can also work, but I find that non-stick or seasoned cast-iron sticks less.
Pasta water: Reserve 1 cup pasta water before draining the pasta. If you forget to save it, hot kettle water works in a pinch. It will still help loosen the sauce, though it won't add the same starch.

Nutrition