Pasta with Sausage Brussels Sprouts and Pesto


Pasta with Sausage Brussels Sprouts and Pesto

I’m excited to share this recipe because it is really, truly, a family favorite. I make Pasta with Sausage Brussell Sprouts and Pesto a few times a month during the winter because it is really easy to pull together and is incredibly filling. My family loves it and I use a pesto that’s nut-free for my children with nut allergies. I really love that this is a great all-in-one meal - it contains protein, starch, and vegetables in one bowl!
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Total Time 1 hour
Course Main Dish
Cuisine Greek, Mediterranean, Pasta
Servings 4 Servings


  • 1 pound brussel sprouts trimmed and halved
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound Orecchiette pasta
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 links spicy pork sausage casings removed
  • 2 links sweet pork sausage casings removed
  • ¾ cup pesto


  • Preheat the oven to 400 degrees F.
  • Toss the brussel sprouts with the olive oil, salt, and pepper. Place them on a lined baking sheet and roast them for 22-25 minutes, or until golden brown with a crispy exterior.
  • Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  • Place a skillet over medium heat and add the olive oil and garlic. Cook the garlic for one minute, then add the sausage and break it all up with a wooden spoon. Cook the sausage until it is cooked through and no longer brown.
  • Drained the pasta, reserving one cup of the pasta water.
  • Set a big serving bowl on your countertop.
  • Add the cooked sausage mixture, pasta, and roasted brussel sprouts.
  • Immediately dollop the pesto on top of everything and toss it well with everything in the bowl so all the ingredients are evenly coated. If the mixture seems a little dry add a little bit of pasta water as needed to add the amount of moisturizer that is necessary.


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