Sausage, Brussels Sprouts, Pasta, Balsamic Glaze

Adapted from Proud Italian Cook


Serves 2 (with leftovers) or 4 (with no leftovers)


About 1 pound Brussels Sprouts, trimmed and sliced in half lengthwise

Extra virgin olive oil 

salt and freshly ground pepper

4-5 links Italian chicken sausage

about one pound pasta shells

Good quality balsamic glaze

Freshly grated Parmigiano Reggiano


  1. Heat oven to 400 degrees
  2. Trim sprouts and slice in half lengthwise
  3. Toss sprouts with about 1-2 TB olive oil, salt, pepper
  4. Place on rimmed baking sheet, cut-side down and roast until tender & golden but not overcooked or too deep a caramelization (about 20-30 minutes). Test to be sure they are done.
  5. In the meantime, remove sausage from casing, place in a skillet on stove and crumble into bite-size pieces.
  6. Cook sausage until completely done, remove and drain on paper towel.
  7. Cook pasta according to manufacturer’s directions and drain.
  8. In a large bowl, combine roasted sprouts with the sausage and pasta.
  9. Just before serving, lightly drizzle with balsamic glaze and grate cheese over top.
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