Go Back
To make this tasty sausage pasta, gather these key ingredients: - 8 oz (225 g) pasta (penne or rigatoni) - 2 tablespoons olive oil - 1 lb (450 g) Italian sausage (turkey or chicken recommended) - 2 cups Brussels sprouts, halved - 1 cup butternut squash, cubed - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 cup vegetable broth - 1/2 cup grated Parmesan cheese (or vegan alternative) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can add these ingredients to boost the dish's taste: - 1 teaspoon red pepper flakes (for some heat) - A splash of lemon juice (for brightness) - A pinch of nutmeg (to deepen flavor) If you have dietary needs, consider these swaps: - Use gluten-free pasta for a gluten-free option. - Swap Italian sausage for plant-based sausage for vegetarian or vegan diets. - Replace Parmesan with nutritional yeast for a dairy-free alternative. These changes keep the dish lively while catering to your needs. {{ingredient_image_1}} First, bring a big pot of water to a boil. Add a pinch of salt for flavor. Once the water boils, add 8 ounces of your pasta. You can use penne or rigatoni. Cook the pasta according to the package instructions until it's al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Remove 1 pound of Italian sausage from its casing. Add the sausage to the skillet. Use a wooden spoon to break it up as it cooks. Cook for about 5-7 minutes until it turns brown and is fully cooked. After cooking, remove the sausage from the skillet and set it aside. In the same skillet, add 2 cups of halved Brussels sprouts and 1 cup of cubed butternut squash. Sauté the veggies for about 5-6 minutes until they start to soften. Next, add 3 minced garlic cloves, 1 teaspoon of red pepper flakes (if you like heat), and 1 teaspoon of dried thyme. Cook for an additional 2-3 minutes until the garlic smells great. Then, add the cooked sausage back to the skillet. Pour in 1 cup of vegetable broth and bring it to a simmer. Let it cook for 2-3 minutes to blend the flavors. Now, stir in the cooked pasta and 1/2 cup of grated Parmesan cheese. Mix well until everything is combined. If it seems too dry, add a splash more of vegetable broth. Season with salt and pepper to taste. To serve, divide the pasta onto plates. Garnish with fresh chopped parsley and extra Parmesan if you want. Enjoy your meal! To cook pasta right, use a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the pasta and stir it well. Cook it according to the package instructions. Aim for al dente, which means it should feel firm but not hard. Drain the pasta but save some water. This starchy water helps the sauce stick later. To get the best flavor from sausage, start with a hot pan. Use medium heat and add olive oil. Take the sausage out of its casing and break it apart in the skillet. Stir it often so it browns evenly. Look for a nice golden color. This usually takes about 5-7 minutes. Once it’s cooked, take it out and set it aside. This keeps the sausage juicy and tasty. For Brussels sprouts, cut them in half to help them cook fast. Add them to the hot skillet after the sausage. Sauté them for about 5-6 minutes until they soften. Then add cubed butternut squash. This squash cooks well and gives a sweet touch. Stir in minced garlic, red pepper flakes, and thyme for flavor. Cook them all together for 2-3 minutes until fragrant. This step makes your dish smell amazing! Pro Tips Choose Your Sausage Wisely: Using turkey or chicken sausage not only makes this dish lighter but adds a delicious flavor that complements the vegetables. Perfect Pasta Cooking: Always cook your pasta al dente, as it will continue to cook slightly when mixed with the hot ingredients, ensuring the perfect texture. Add a Flavor Boost: For an extra layer of flavor, consider adding a splash of white wine when sautéing the vegetables before adding the broth. Herb Variations: Feel free to experiment with different fresh herbs like basil or oregano to enhance the dish's aroma and taste. {{image_2}} You can make this dish vegetarian or vegan. For a vegetarian version, skip the sausage and use mushrooms or lentils. These add great texture and flavor. If you want a vegan version, use plant-based sausage. Many brands offer tasty options. Also, switch out Parmesan for a vegan cheese. Nutritional yeast can give you a cheesy flavor without dairy. You have many choices for sausage in this recipe. Turkey or chicken sausage works well if you want leaner meat. You can also try pork sausage for a richer flavor. If you like spicy food, choose hot sausage for a kick. Finally, look for plant-based sausages if you want a meat-free option. This recipe is flexible with vegetables. You can use different seasonal veggies based on what you have. For example, in the fall, try adding roasted sweet potatoes or carrots. In the spring, asparagus or peas would be perfect. You can also mix in kale or spinach for a healthy boost. Choose what’s fresh and in season for the best taste! To store your sausage pasta with Brussels sprouts and squash, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. Always store it in the fridge. It will last for about three to four days. Make sure to label the container with the date. When you want to eat your leftovers, reheat them gently. Use the stove or microwave. If using the stove, add a splash of vegetable broth to keep it moist. Heat on low until warm, stirring often. For the microwave, use a safe dish. Heat in short bursts, stirring in between. This helps avoid overheating and keeps it yummy. If you want to save the dish for later, freezing is a great option. Put the cooled pasta in a freezer-safe container. Leave some space at the top for expansion. Seal it tightly. It can stay in the freezer for up to three months. To use, thaw it overnight in the fridge. Then, reheat as mentioned before. Enjoy your meal any time! Yes, you can easily make this dish gluten-free. Just use gluten-free pasta. Look for brands like brown rice or chickpea pasta. Both options work well in this recipe. You can enjoy the same great flavors without gluten. If you want a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. Another option is to use a vegan cheese alternative. Some brands offer great taste and texture. You can also skip cheese for a lighter dish. To change the spice level, add or reduce red pepper flakes. For less heat, use only a pinch or skip them. If you want more spice, add extra flakes or try crushed red pepper. You can also include a dash of hot sauce for an extra kick. Adjust to your taste for a perfect meal. In this post, we covered essential ingredients and provided a clear recipe. You learned how to cook pasta, sauté sausage, and blend flavors. Tips on cooking techniques and ingredient swaps help customize your dish. We also discussed storage and reheating, ensuring your leftovers stay tasty. With this knowledge, you can enjoy delicious meals tailored to your taste and needs. Now, it's time to get cooking and impress yourself and others!

Sausage Pasta Delight with Brussels Sprouts & Squash

A delicious pasta dish featuring Italian sausage, Brussels sprouts, and butternut squash, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz pasta (penne or rigatoni)
  • 2 tablespoons olive oil
  • 1 lb Italian sausage (turkey or chicken recommended)
  • 2 cups Brussels sprouts, halved
  • 1 cup butternut squash, cubed
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried thyme
  • 1 cup vegetable broth
  • 1/2 cup grated Parmesan cheese (or vegan alternative)
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and add to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Remove and set aside.
  • In the same skillet, add the Brussels sprouts and butternut squash. Sauté for about 5-6 minutes until they begin to soften. Add the minced garlic, red pepper flakes, and thyme. Cook for another 2-3 minutes until fragrant.
  • Add the cooked sausage back to the skillet, then pour in the vegetable broth. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
  • Stir in the cooked pasta and Parmesan cheese until well combined. If the mixture seems dry, add an extra splash of vegetable broth. Season with salt and pepper to taste.
  • Divide the pasta among plates, garnishing with fresh parsley and additional Parmesan if desired.

Notes

Feel free to substitute with vegan sausage for a plant-based option.
Keyword comfort food, pasta, sausage, vegetables