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Fusilli con Cavoletti e Salsiccia

Fusilli con Cavoletti e Salsiccia

Nutty and savory, crunchy and soft, brussels sprouts are an all-time winter favorite. In this recipe, we combine the delicious cruciferous with sweet Italian sausage and whole wheat fusilli pasta for a hearty dish perfect for those cold days.

Fusilli con Cavoletti e Salsiccia
(Brussels Sprouts and Sausage Pasta)

Recipe courtesy of Eataly and Pasta Garofalo
Yield: 2 servings

1/2 lb fusilli by Garofalo (regular or whole wheat)
1 garlic clove
2/3 cup shaved Brussels sprouts
1/4 lb ground sweet Italian pork sausage
2 tbsp butter
a pinch red pepper chili flakes
1/2 lemon
1/8 cup white wine
2 heaping palmfuls of sea salt
grated Grana Padano DOP cheese, for serving

Heat a saute pan over medium heat. Add sausage and cook, breaking up the pieces with a wooden spoon. Once completely cooked, drain from pan and set aside.

Next, heat butter over medium heat in the same pan. Add the whole garlic clove and chili flakes. Saute until fragrant and slightly golden, being careful not to burn. Add shaved brussels sprouts and cook until soft and brown, about 7 minutes. Add wine and the juice of half a lemon and let cook until fully evaporated. Finally, return pork sausage to pan and stir everything together. Just before adding the pasta, remove the garlic clove.

Bring a large pot of water to boil. Add kosher salt, until the water is as salty as the sea. Cook fusilli until al dente. Once ready, remove with a slotted spoon and add directly to the pan with the brussels sprouts and sausage. Toss together, adding a little bit of pasta water if it seems dry.

Serve in a warm bowl and sprinkle with grated Grana Padano DOP cheese.

Buon appetito!

Pasta with Brussels Sprouts and Sausage | Eataly Magazine