Ultimate Fall Comfort: Pork Sausage & Shaved Brussels Sprouts Pasta with Sage
Pasta with sautéed shaved Brussel Sprouts and pork sausage. A hearty and delicious pasta main course recipe for fall and winter! This inviting dish combines robust flavors and comforting textures, making it an ideal meal for chilly evenings and festive gatherings.
It wouldn’t truly be “Brussels Sprout Week” without a stellar pasta dish to showcase this often-misunderstood vegetable! And let’s be honest, for many of us, it wouldn’t be *any* week without a generous, steaming bowl of pasta to bring comfort and joy. Pasta is more than just food; it’s a culinary canvas, a symbol of warmth, and for some, a fundamental pillar of existence. The famous Sophia Loren quote, “Everything you see I owe to spaghetti,” perfectly encapsulates this profound relationship. It’s not a weakness; it’s a life necessity, a delicious anchor in our daily routines.
After featuring Brussels sprouts in various forms, it was high time to present a substantial main course recipe that elevates them to star status. This particular pasta dish is designed to be both hearty and flavorful, making it an absolute must-try for autumn and winter dining. It’s the kind of meal that makes you want to curl up by a fire with a glass of wine, savoring every bite of its rich, earthy goodness.
The Inspiration Behind This Cozy Pasta Creation
Today’s pasta recipe draws its initial spark from a delightful Brussels sprouts, ground veal, and sage pasta dish that my older sister expertly prepared for our family last year. Her creation was truly memorable, inspiring me to craft my own version. While the original recipe is no longer in my possession, the flavors lingered, prompting me to reimagine and adapt it. I made significant changes, opting to substitute the veal with more readily available and equally delicious seasonal ingredients, primarily focusing on savory pork sage sausage.
The beauty of cooking lies in this adaptation – taking an idea and molding it to fit your pantry, your preferences, and the season. During this time of year, just before the bustling holiday season kicks into full gear, many grocery stores, like Whole Foods, offer various types of high-quality ground sausage that you can purchase by the pound, often without casings. I was fortunate to discover a fantastic ground pork sausage already infused with sage, which was absolutely perfect for this recipe. However, any mild bulk pork sausage would work beautifully, providing a rich, savory base for the dish. The convenience of bulk sausage means less prep work, allowing you to focus on developing those deep, satisfying flavors.
Fresh sage, for me, is more than just an herb; it’s an aromatic journey. Its distinctive, earthy, and slightly peppery notes instantly evoke memories of comforting holiday stuffings and family gatherings. It pairs exceptionally well with pork and adds an irreplaceable depth to this pasta, making it feel truly special and seasonally appropriate.
Showcasing Brussels Sprouts: Shaved for Perfection
This pasta dish truly celebrates Brussels sprouts, incorporating a generous nearly a pound of them! To ensure that every single bite of pasta is brimming with their delightful flavor and texture, I’ve opted for a specific preparation method: shredding them finely in a food processor. This technique is one I’ve successfully used before, notably for this Brussels sprouts apple salad, and it works wonders here.
Shaving the Brussels sprouts serves several purposes. Firstly, it allows them to cook down more quickly and evenly, achieving a tender, slightly caramelized texture without becoming mushy. Secondly, their delicate shreds integrate seamlessly into the pasta, rather than standing out as chunky pieces, ensuring a harmonious balance of ingredients in each forkful. This method also helps to mellow out any bitterness that some might associate with Brussels sprouts, highlighting their sweeter, nutty notes instead.
Once shaved, these tender Brussels sprouts are sautéed in the flavorful drippings left behind by the browned pork sausage. A touch of water is added to help them soften and create a subtle steam, allowing them to gently cook until tender-crisp and lightly caramelized. This process builds layers of flavor, as the sprouts absorb the richness of the pork while developing their own sweet, earthy character. They are then combined with the beautifully browned pork sausage pieces, aromatic garlic, and an abundance of fresh sage. A subtle kick of heat from a little bit of dried red pepper flakes rounds out the flavor profile, adding an unexpected but welcome warmth.
The combination of these ingredients creates a symphony of textures and tastes: the robust, savory pork sausage, the tender and slightly sweet shaved Brussels sprouts, the fragrant fresh sage, and the subtle heat from the pepper flakes. All these elements cling perfectly to the pasta, making for an incredibly satisfying and well-balanced meal.
Choosing the Perfect Pasta: Strozzapreti and Alternatives
While this recipe specifically calls for Strozzapreti, meaning “priest stranglers” in Italian (a playfully vivid description of their twisted, hand-rolled shape), you can certainly use other short, textured pasta varieties if Strozzapreti isn’t available. The unique shape of Strozzapreti, with its short, dense twists, is fantastic for capturing all the delicious bits of sausage, shaved Brussels sprouts, and the flavorful sauce. It provides a satisfying chew and ensures that every mouthful is packed with the essence of the dish.
Excellent alternatives include orecchiette (little ears), cavatappi (corkscrews), fusilli (spirals), or even penne rigate. The key is to choose a pasta that has crevices, curves, or a rough surface to effectively hold onto the sauce and the small, flavorful pieces of the other ingredients. Avoid very smooth, long pasta like spaghetti or linguine, as they might not integrate as well with the chunky nature of the sauce.
The beauty of this dish lies in its balance and the way all the components come together. The rich, salty pork, the slightly bitter and sweet Brussels sprouts, the earthy sage, and the hearty pasta create a meal that is both comforting and sophisticated. It’s perfect for a weeknight dinner but also impressive enough for entertaining guests. This pasta isn’t just a recipe; it’s an invitation to savor the flavors of the season and enjoy a genuinely satisfying meal.
Strozzapreti with Pork Sausage, Shaved Brussel Sprouts, and Sage
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb bulk pork sausage or sausages with casings removed
- 4 large garlic cloves finely chopped
- 10 fresh large sage leaves finely chopped
- ¾ lb Brussels sprouts trimmed and very thinly shaved
- 1 lb Strozzapreti dried pasta or other short textured pasta
- ½ teaspoon dried red pepper flakes
- freshly ground black pepper
- kosher salt
- ¼ to ½ cup finely grated parmigiano-reggiano cheese plus more for serving
Instructions
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Set the sausage out at room temperature for 20 to 30 minutes before cooking and prep the remaining ingredients. Bringing the sausage to room temperature ensures more even cooking and better browning. Meanwhile, bring a large pot of heavily salted water to a rolling boil for the pasta; this is crucial for perfectly seasoned pasta.
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Heat the olive oil in a large (12-inch) skillet over medium-high heat. Add the bulk sausage in three to four batches, breaking it into small, bite-sized pieces as you add it to the pan. Avoid overcrowding the pan, as this prevents proper browning. Allow the sausage pieces to sear and turn golden brown on all sides; this caramelization is essential for maximizing flavor. Once each batch is cooked through and beautifully browned, use a slotted spoon to transfer it to a plate or bowl, leaving the flavorful drippings in the skillet.
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Reduce the heat to low. Add the finely chopped garlic and dried red pepper flakes to the pan with the remaining sausage drippings. Sauté for about a minute, stirring constantly, until the garlic is fragrant and lightly golden – be careful not to burn it. Then, add the finely chopped fresh sage leaves and cook for another minute or so, stirring gently, allowing the sage to release its wonderful aroma.
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Increase the heat slightly to medium-low. Add the very thinly shaved Brussels sprouts to the same pan, stirring them thoroughly to mix with any remaining sausage drippings and aromatics. Add two tablespoons of water to the pan to help steam and soften the sprouts. Sauté the Brussels sprouts, stirring occasionally, until they are softened and lightly caramelized. This process will typically take about 5 to 7 minutes. If the pan appears too dry at any point, add another tablespoon of water as needed to prevent sticking and aid in cooking.
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Return the cooked sausage back into the pan with the Brussels sprouts and aromatics. Stir to combine all the ingredients evenly. Keep this flavorful mixture warm over very low heat while you proceed with cooking the pasta. Taste and adjust seasoning as needed, adding kosher salt or freshly ground black pepper to enhance the flavors.
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Boil the Strozzapreti (or chosen short pasta) in the heavily salted water until it is perfectly al dente, meaning it’s tender but still has a slight bite. Before draining, reserve about 1 cup of the starchy pasta water; this starchy water is key for creating a silky, cohesive sauce. Drain the pasta thoroughly and immediately return it to the large pot. Add the warm sausage and Brussels sprout mixture to the pasta. Stir in ¼ to ½ cup of finely grated Parmigiano-Reggiano cheese, adding the reserved starchy pasta water gradually as needed to loosen the sauce and create a creamy consistency that coats the pasta beautifully. Serve immediately, garnished with additional grated cheese if desired.
Tips for the Best Results:
- Don’t Skimp on Browning: The deep golden crust on the sausage is where much of the flavor comes from. Be patient and cook in batches if necessary to achieve proper caramelization.
- Fresh Sage is Key: While dried sage can be used in a pinch, fresh sage offers a brighter, more vibrant flavor that truly elevates this dish. If using dried, use about 1/3 the amount.
- Perfectly Cooked Pasta: Always cook your pasta al dente. It finishes cooking when mixed with the sauce, preventing it from becoming overcooked and mushy.
- The Magic of Pasta Water: That starchy water is your secret weapon! It helps emulsify the sauce, making it silky and ensuring it clings beautifully to every strand of pasta.
- Season as You Go: Taste your components throughout the cooking process. Adjusting salt and pepper at different stages ensures a well-seasoned final dish.
Serving Suggestions and Variations:
This Strozzapreti with Pork Sausage, Shaved Brussels Sprouts, and Sage is a complete meal on its own, but it pairs wonderfully with a few simple accompaniments. A crisp, fresh green salad with a light vinaigrette would offer a refreshing contrast to the richness of the pasta. A loaf of crusty Italian bread is also highly recommended for soaking up any leftover sauce. For an extra touch, consider a sprinkle of toasted pine nuts or walnuts for added crunch and nutty flavor, or a squeeze of fresh lemon juice at the end to brighten the flavors.
If you’re looking to experiment, consider variations on the sausage. A spicy Italian sausage would add a significant kick, while a chicken or turkey sausage could offer a lighter alternative. You could also introduce other fall vegetables like finely diced butternut squash or chopped kale during the Brussels sprout sautéing stage for added nutrition and flavor complexity. No matter how you serve it, this pasta is guaranteed to become a cherished recipe in your fall and winter cooking repertoire. It’s a testament to how simple, seasonal ingredients can combine to create something truly extraordinary and deeply satisfying.
Enjoy this beautiful plate, designed to bring warmth and robust flavor to your table, making every meal a celebration of the season’s bounty!