pesto pasta with chicken sausage & roasted brussels sprouts

This new dish I have now already made twice and I seriously could make it every week, it’s that good. It’s also a very easy weeknight dinner when you do not have a lot of time to spare.

It includes a new product that I normally do not buy, but am now obsessed with: chicken sausage. Not just any chicken sausage but Al Fresco’s Sweet Apple Chicken Sausage with Maple. Are. You. Kidding. Me?

I think I would have this sausage for breakfast, lunch and dinner it’s so good, so I encourage you to find this brand when making this recipe (I found it at Publix). It will enhance the flavor of the pesto pasta to a level 20. Thank me later.

This dish also includes probably one of my favorite types of pasta, orecchiette. However, you can use any type of pasta you like or have on hand.

pesto pasta with chicken sausage & roasted brussels sprouts

inspired by gimmesomeoven.com

1 lb fresh brussels sprouts, ends trimmed and sliced in half

3 Tbsp. olive oil, divided

1/2 tsp. salt

1/2 tsp. freshly-ground black pepper

1 lb (16 oz.) orecchiette (or any pasta)

4 chicken sausage links (I used the sweet apple), sliced into 1/4″ slices

5 cloves garlic, peeled and minced

1/3 cup store bought or homemade pesto

Parmesan cheese, for serving

Preheat the oven to 400 degrees F. Spread the brussels sprouts on a baking dish and sprinkle 2 Tbsp. olive oil, salt and pepper and gently mix on baking sheet. Roast for about 20-30 minutes, stirring once halfway, and until they are crispy on the outside and cooked. Remove from oven and set aside.

As the brussels sprouts are roasting, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 7-9 minutes. Add the garlic and continue cooking another 2 minutes until the garlic is fragrant and sausage is browned.

Cook the pasta according to the package directions. (I heated my water while preparing the brussels sprouts and added the pasta to the boiling water just after beginning the sausage). Once the pasta is cooked, drain the water but reserving 1/4 cup of the pasta water and toss together the pasta, pesto, cooked sausage and garlic, brussels sprouts and reserved pasta water.

Serve warm and sprinkle with freshly-grated Parmesan cheese. Great for lunch the next day too!

Ehem Disclaimer: I was not paid to talk about Al Fresco’s products.