Pesto Pasta With Chicken Sausage and Roasted Brussels Sprouts

So, I’m pretty sure Trader Joe’s now carries about 43 varieties of chicken sausage.  Ok, maybe just 10.  But still — SO MUCH CHICKEN SAUSAGE!!!

Today felt like a good day to be a part of the fad, so I brought home some of their spicy Italian (I know – the least creative) variety and a batch of adorable little brussels sprouts to make some pasta.  Between the two of those ingredients cooking, the house already smelled amazing.  But then add in some garlic and fresh pesto, and then top the warm pasta with Parmesan cheese….and holy cow.  This impromptu little recipe is definitely going down in the books.  Easy, and très-delish!!

I’m already looking forward to the leftovers.  :)

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Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

This pesto pasta with chicken sausage and roasted brussels sprouts is a hearty and delicious meal, made healthier with (lighter) chicken sausage and lots of brussels sprouts.

Ingredients:

  • 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
  • 3 Tbsp. olive oil, divided
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 lb (16 oz.) orecchiette (or any pasta)
  • 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • 1/3 cup pesto
  • Parmesan cheese, for serving

Directions:

Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (My batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta in generously-salted boiling water until al dente according to the package directions. (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Ali’s Tip:

This would be even better sprinkled with some toasted pine nuts!

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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143 comments on “Pesto Pasta With Chicken Sausage and Roasted Brussels Sprouts”

  1. Pingback: C’s picks. | A Life From Scratch.

  2. Absolutely LOVE this recipe!!! Thanks!

  3. I have made this recipe several times now and absolutely love it!! My whole family will eat it!! I love roasted brussel sprouts and all of the flavors in this dish go really well together! It is a super easy and quick dinner for us when we are rushing through the week!

  4. Pingback: Daily Dinner Idea: Pesto Pasta With Chicken Sausage & Brussels Sprouts | The Nest Blog – Home Décor, Cooking, Money, Health & Sex News & Advice

  5. Just cooked this at home and I have to say this is the first time that I have ever liked the taste of brussles sprouts. Thank you for this recipe and in effect allowing me to get more familiar with one more vegetable. As a recent vegetarian convert (I used veggie sausag, the only fake meat I’ve found tolerable so far)any vegetable I can add to my list of things to eat is a good thing.

  6. Positively delish! :) the Brussels sprouts were sooooo good and the dish has so much flavor with the chicken sausage (I used a spinach mozzarella variety). Also I added 3 sliced up peppers, a red, yellow and orange to up the veggies, which also gave it beautiful addl. color. Thanks! I will definitely be perusing your blog for more great finds! Oh and the deglazing recommendations below, you all have changed my life :) I will become a deglazing loyalist now!

  7. This was SO good. I have made it several times. I double the brussel sprouts. Thanks!!

  8. I found this recipe on Pinterest last summer and every time I make it, my husband tells me how this is the best thing he’s ever eaten! I made it last night and deglazed the pan with white cooking wine and then let it reduce way down and it was delicious! Thanks so much for putting this recipe out there!

  9. How many does this serve? Thanks!

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  13. Pingback: 5 Easy Recipes for Brussels Sprouts | Sweet Lemon Magazine

  14. Pingback: 5 Easy Recipes for Brussels Sprouts | Sweet Lemon Magazine

  15. I love this dish and make it multiple times every month. I add sun dried tomatoes and it kicks it up a bit!

  16. Pingback: The Bright Side Project » The Lemonade Stand :: Menu

  17. This was wonderful… Easy, flavorful, and a crowd pleaser. We used cheese tortellini, and it was a very hearty meal. Thanks so much for sharing!

  18. Pingback: Pesto Pasta with Sausage and Roasted Brussels Sprouts | StirFly

  19. Pingback: Pesto Pasta with Chicken Sausage and Brussel Sprouts Show Down | pinteresting cooking

  20. OMG this was so good! My husband and his friend both LOVED it. It was also easy to prep, you could even cook the sausage ahead of time and just reheat it real quick in the pan. Will be making this again real soon!!!

  21. I just made this for dinner tonight for a second time. This recipe is amazing! The combination of ingredients seems odd at first but it is SO good. I followed the suggestion in one of the previous comments and added sundried tomatoes both times I’ve made it. They add a really nice flavor. Thanks so much – this is definitely in my regular dinner rotation!

  22. Pingback: Everything’s better with pesto | Lucy in the Land 'o Lakes

  23. This looks delicious! I will never understand why people are so afraid of brussels sprouts. They are one of my favorite veggies! I can’t wait to make this, I may add lemon zest or sundried tomatoes or both! Thanks for the great recipe!

  24. Pingback: Pesto Orecchiette with Sausage and Brussel Sprouts | cookingonthebrightside

  25. The first time we tried this recipe we had an unexpected but pleasant guest, my daughter’s neighborhood friend, who happens to be a very picky eater. If its any testament to this recipe she devoured her first plate and asked for seconds, a first for her at our house. I used tortellini and added a few sun-dried tomatoes, as suggested in previous comments. It officially has made it into regular rotation of go-to meals. Thanks!!

  26. Pingback: Pesto Pasta w/ Vegan Sausage and Brussels Sprouts | veggieinspiredjourney

  27. This is Delicious! You will want to deglaze all the specialness in the bottom of the pan. I can’t wait to invite family and friends to enjoy this simple but tasty dinner. Thank you for sharing!

  28. this recipe was delicious and simple. I don’t eat meat so I substituted a vegan soy sausage, turned out great. thanks for sharing.

  29. Can you help me with the pesto? Where do you get that?

  30. Pingback: 15 Delicious Orecchiette Pugliesi Recipes

  31. Pingback: Brussel Sprouts | Seeking Joy

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  33. This was sooo good. Just made it for dinner and it was a huge success everyone loved it! Thank you.

  34. Pingback: Friday Favorites + Ultimate Grilling Giveaway! | Iowa Girl Eats

  35. I usually find that the easiest of recipes are the tastiest. I like the orecchiette in it.

  36. Pingback: It’s not so bad being trendy… | Literally, a cheap single girl attempting to cook things.

  37. This is my husband’s favorite thing I’ve made from gimmesomeoven! I followed the recipe as is – easy, tasty and definitely on the healthy(ish) side.

  38. This was delicious! I’m a vegetarian, so I substituted the sausage with Field Roast vegetarian sausage. I would agree that it could have used half the amount of pasta. I’ll definitely make this again!

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  40. Pingback: Good Eats: Pesto Pasta with Sausage & Roasted Brussels Sprouts | Daydreams & Shoestrings

  41. This looks so amazing – all my favorite things in one dish! I’m making it tomorrow, I’m going to shred the sprouts and cook them up with some bacon and add those pine nuts! :)

  42. Hi, I found your recipe on Pinterest and made it last night and it was so delicious!!! I subbed in beer bratwurst, added balsamic vinegar to the brussel sprouts, and added in some capers to the final product and it was amazing! Thanks so much for sharing this recipe, totally a keeper!

  43. Pingback: Simply Scrumptious | Hissy Fits & Happiness

  44. This dinner was awesome! Flavorful and delicious!!

  45. This recipe is super tasty! I added onion and mushrooms to the brussels and sun dried tomatoes and a wee bit of chardonnay to the turkey sausage and it was amazing! Love the previous post about capers and balsamic vinegar. I will definitely try that next time! Thanks for the recipe and the tips too!

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  47. Pingback: Brussels Sprouts Salad | Brussel Sprout Salad | Eat the Love

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  49. How many servings is this?