This SAUSAGE & BRUSSELS SPROUT PASTA is a hearty, flavor-packed dish that comes together in no time. The spicy Italian sausage pairs perfectly with caramelized Brussels sprouts, while the pesto and parmesan add a rich, herby finish. It’s an easy weeknight meal that feels special enough for a weekend dinner!
There’s something special about those first few recipes you master when you start cooking for yourself. For me, this sausage and Brussels sprout pesto pasta was one of them. I first made it back in college when I was looking for something easy, filling, and packed with flavor. At the time, I didn’t know much about cooking, but I knew I loved bold flavors, and this dish delivered. The combination of spicy Italian sausage, crispy Brussels sprouts, and creamy pesto immediately became a favorite, and honestly, it still is today.
What I love most about this pasta is how effortlessly it comes together. You only need a handful of ingredients—most of which you probably already have on hand—and in about 30 minutes, you have a dish that feels comforting yet fresh. The hot Italian sausage brings in just the right amount of spice, while the Brussels sprouts add a slightly caramelized crunch that pairs beautifully with the rich pesto and parmesan. It’s a dish that hits all the right notes: savory, a little spicy, cheesy, and packed with texture.
Over the years, I’ve made little tweaks to the recipe, but the core flavors have stayed the same. Sometimes, I’ll swap out the orecchiette for another pasta shape, or I’ll experiment with different types of pesto, depending on what I have. But no matter what, this meal always takes me back to those early days of learning to cook for myself. Now, it’s a weeknight staple in our house—quick to make but full of flavor, just the way I like it. If you’re looking for a simple yet satisfying pasta dish, this one is definitely worth trying!
IN THIS RECIPE...
What do I need to make this pasta?
- HOT ITALIAN SAUSAGE – Adds spice and richness, making the base of the dish flavorful.
- BRUSSELS SPROUTS – Brings a slightly crispy texture and a touch of natural sweetness when cooked.
- OLIVE OIL – Used for sautéing and adding richness to the final dish.
- ORECCHIETTE (OR ANOTHER SMALL PASTA SHAPE) – Perfect for holding onto the pesto and bits of sausage.
- KOSHER SALT – Enhances all the flavors in the dish.
- BLACK PEPPER – Adds a subtle heat and depth of flavor.
- CRUSHED RED PEPPER – Gives an extra kick of spice to balance the pesto.
- BASIL PESTO – The star sauce of the dish, bringing herby freshness and creaminess.
- PARMESAN CHEESE – Adds saltiness and umami, making the dish even more savory.
Ingredient Variations
- PROTEIN SWAPS – If you don’t have hot Italian sausage, try using mild Italian sausage for a less spicy option, ground turkey or ground chicken for a leaner choice, or even plant-based sausage for a vegetarian twist.
- GREENS & VEGGIES – Brussels sprouts add great texture, but broccoli, spinach, zucchini, or asparagus all work well in this dish. If using spinach, stir it in at the very end so it wilts just enough without overcooking.
- PASTA OPTIONS – Orecchiette is great for holding onto sauce, but penne, rigatoni, bowtie (farfalle), or gemelli will work just as well. You can even swap in whole wheat pasta or chickpea pasta for a healthier alternative.
- PESTO VARIATIONS – Classic basil pesto is a winner, but sun-dried tomato pesto, arugula pesto, or kale pesto can add a new flavor twist. If you don’t have pesto on hand, a little pesto mayo or even a spoonful of ricotta can add some creaminess.
CHEESE OPTIONS – Parmesan cheese adds sharpness, but you can mix in some pecorino romano for extra saltiness or mozzarella for added creaminess. If you want a lighter option, try nutritional yeast for a dairy-free, umami-packed swap.
How do I make this pasta?
1. COOK THE PASTA
Bring a large pot of water to a boil over high heat. Once boiling, generously season the water with 2 tablespoons of kosher salt—this is essential for flavoring the pasta from the inside out. Add the orecchiette (or your preferred pasta shape) and cook it until just under al dente. You want the pasta to still have a little bite to it since it will finish cooking in the skillet later. Before draining, scoop out ¼ cup of pasta water and set it aside—this starchy liquid will help bring the sauce together. Drain the pasta and set it aside.
2. BROWN THE SAUSAGE
While the pasta is cooking, heat a large skillet over medium-high heat. Once the pan is hot, add the Italian sausage directly to the pan. Let it sit for 1-2 minutes without stirring to develop a nice sear—this adds extra depth of flavor. Then, break it apart with a wooden spoon into bite-sized crumbles and continue cooking until no pink remains. Once fully cooked, remove the sausage from the pan and set it aside. Try to leave as much of the rendered fat in the pan as possible since it will be used to cook the Brussels sprouts.
3. SAUTÉ THE BRUSSELS SPROUTS
In the same skillet (with the sausage fat), add 1 tablespoon of olive oil if needed. Toss in the Brussels sprouts and season with 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and ½ teaspoon of crushed red pepper. Cook the Brussels sprouts, stirring occasionally, for about 4-5 minutes or until they are tender and slightly browned. If they start sticking to the pan, add a splash of pasta water to loosen them up.
4. BRING EVERYTHING TOGETHER
Return the cooked sausage to the skillet with the Brussels sprouts. Add the cooked pasta, ½ cup of grated parmesan cheese, pesto, and the reserved pasta water. Toss everything together over medium heat until the sauce evenly coats the pasta and everything is heated through, about 2 minutes. If the pasta looks dry, add a bit more pasta water to loosen it up. Taste for seasoning and adjust with more salt or pepper if needed.
5. SERVE & GARNISH
Once everything is well combined, remove the pan from the heat. Plate the pasta and top with additional parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil. Serve immediately and enjoy!
By following these steps, you’ll get a beautifully balanced pasta dish with crispy sausage, tender Brussels sprouts, and a rich pesto coating every bite. Enjoy it fresh and savor the flavors!
Related Recipes
Sausage & Brussels Sprout Pasta
Ingredients
- 1 lb hot Italian sausage
- 12 oz brussels sprouts shaved or sliced thin
- 1 tablespoons olive oil
- 16 oz orecchiette or another small pasta shape that you love
- kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ basil pesto or other pesto of your choosing
- ½ cup parmesan cheese grated (plus additional for serving)
Instructions
- Bring a large pot of well-salted water to a boil. Add the orecchiette and cook until just under al dente — it will finish cooking in the skillet, so you want it to still have a bit of bite. Before draining, reserve ¼ cup of pasta water, then drain and set the pasta aside.16 oz orecchiette
- While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and let it sit undisturbed for 1-2 minutes to get some color on the first side. Then break it up into small pieces and continue cooking until no pink remains. Remove the sausage from the pan and set aside, leaving as much of the fat in the pan as you can.1 lb hot Italian sausage
- With the skillet still on medium-high heat, add a tablespoon of olive oil if the pan looks dry. Add the brussels sprouts and season with salt, pepper, garlic powder, and crushed red pepper. Cook, stirring occasionally, until the sprouts are cooked through and have picked up some color, about 4-5 minutes depending on their size.12 oz brussels sprouts, 1 tablespoons olive oil, kosher salt, ¼ teaspoon black pepper, ½ teaspoon crushed red pepper, ½ teaspoon garlic powder
- Add the sausage back to the pan along with the cooked pasta, pesto, parmesan, and reserved pasta water. Toss everything together until well combined. Taste and adjust seasoning. Serve topped with extra parmesan, freshly cracked black pepper, and a drizzle of olive oil.½ basil pesto, ½ cup parmesan cheese
This Post Has 6 Comments
I don’t usually like Brussels sprouts but they’re really good in this. The sausage fat definitely helps a lot!
So good!
Really good pasta that you can make quickly. Everything comes together fast and the flavors are well balanced.
Do you think this would work with sun-dried tomato pesto instead of basil? I have a jar I want to use up. Made it as written first and really enjoyed it.
Sun-dried tomato pesto would work great! It’s a bit richer and more savory than basil pesto, which pairs nicely with the sausage. Definitely give it a try!
Made this with rigatoni because that’s what i had and it worked perfectly. will definitely make again