Autumn Penne Pasta with Sauteed Brussels Sprouts in a Light Ragu

I’ve said it before and I’ll say it again, I’m sure:  I hate that brussels sprouts get the bad reputation that they do.  They are our favorite vegetable, we almost always have some in the house!  So needless to say, instead of being skeptical when I saw a recipe for this tasty veggie in the most unusual of places – pasta with red sauce, I was SO excited!

I feel so fortunate that my husband is willing to try new (and sometimes weird) foods.  He never says “that sounds weird” or anything, he’s the best sport!  We both loved this dish and it made enough for us to eat several meals.  The best part is that I only used half the packages of meat I purchased, so now I have the most costly part of the makings of another!  If you’re a fan of the sprouts, you definitely need to give this a try!

Autumn Penne Pasta with Sautéed Brussels Sprouts in a Light Ragu
Recipe from Skinnytaste

Ingredients:
1/2 lb. ground Italian sausage (no casings), we used mild
1/2 lb. lean ground turkey
4 tsp olive oil
4 cloves garlic, minced
10 oz brussels sprouts (I used frozen), thawed if using frozen
1 small onion, diced
1 carrot, peeled and diced
28 oz. can crushed tomatoes
1 bay leaf
pinch of crushed red pepper flakes
kosher salt and fresh ground black pepper to taste (or use some Tony’s)
1 lb. whole grain penne pasta

Instructions:

In a nonstick skillet, cook sausage and turkey over medium heat, breaking up into small pieces as it cooks.  Once fully cooked, set aside in a bowl.

Cut the brussels sprouts in half and then into slices/shreds.  Add 2 tsp oil to the skillet and add the garlic, cooking for a minute until golden, then add the brussels sprouts, salt and pepper and cook until tender and slightly crisp, about five minutes.  Set aside in another bowl.

In the same skillet, add the remaining 2 tsp oil and then add onion and carrot, stirring well to coat with oil.  Cook until the vegetables are golden brown and soft, about ten minutes.  Add the crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper flakes, and salt and pepper.  Reduce heat to low, cover and simmer about 30 minutes until the sauce thickens.

While the sauce is cooking, cook your pasta and drain.

Toss the pasta in the sauce, then add the brussels sprouts.  Toss well to combine and serve topped with ricotta and parmesan cheeses.

Autumn Penne Pasta with sautéed Brussels Sprouts in a Light Ragu

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