A good ‘n hearty cold weather pasta dish

  • 1 lb. brussels sprouts
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 lb. turkey or beef sausages, cut into 1″ pieces
  • 1 c. veg stock
  • 1 lb. pasta
  • salt and pepper
  • crushed red pepper, optional
  1. Rinse and dry brussell sprouts, cut larger sprouts in half- steam or boil until they’re bright green.
  2. In the meantime: heat olive oil in a skillet and cook garlic for a minute or until fragrant add sausages and brown (5-8 mins). Add steamed brussel sprouts to the pan andsaute for 2-3 minutes, pour in vegetable stock and lower heat and cover for 5 minutes and half of the liquid is evaporated.
  3. While Sausage- Brussel Sprout combo is cooking, boil pasta until slightly al dente. Drain and toss with the pan’s contents. Season with salt and pepper to taste. Add red pepper for a spicy touch if desired.

Makes 4 servings


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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack