Thin Spaghetti with Spicy Sausage & Brussels Sprouts Sauce
Print Recipe

Thin Spaghetti with Spicy Sausage & Brussels Sprouts Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Keyword: barilla, barilla pasta, brussels sprouts, spaghetti
Servings: 8
Author: Chef Lorenzo Boni

Ingredients

  • 1 box Barilla® Thin Spaghetti
  • 4 tablespoons extra virgin olive oil, divided
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound spicy Italian sausage
  • 1/2 cup dry white wine
  • 1 14-ounce can chopped Italian tomatoes
  • 2 cups Brussels sprouts leaves
  • 2/3 cup Romano cheese grated
  • Salt, black pepper and red pepper flakes to taste

Instructions

  • In a skillet sauté onion with 2 tablespoons olive oil until translucent, about three minutes. Add garlic, cook an additional two minutes, stir in sausage, crumble and brown well.
  • Deglaze with wine and reduce to half, add tomatoes, two cups of water, salt and red pepper, simmer for about half hour until water is evaporated and sauce is thick.
  • In a separate skillet sauté Brussels sprouts leaves with remaining olive oil, salt and pepper until slightly browned and thoroughly cooked, about five minutes.
  • Meanwhile cook pasta according to package directions, drain and toss with meat sauce, top with Brussels sprouts and cheese before serving.

Notes

Wine pairing: Primitivo is “full-bodied”, a good structure wine that can stand up well with this rich, assertive flavor pasta, or a Zinfandel for the same reasons.