"This weeknight brussels sprout pasta dish is bursting with autumnal flavors and makes the most of ingredients you might have on hand after hosting Thanksgiving dinner. Leaving some of the outer brussels sprouts leaves whole before roughly chopping the centers ensures you get different shapes and textures in every bite; hot Italian sausage adds heft and spice (add more red pepper flakes if you like); pecans toasted in nutty brown butter are rich, cozy, and crunchy;"
"Pasta choice: Any type of medium pasta will work with this dish. We like mezze rigatoni, short tubes that will trap small bits of sausage and pecan for full-flavored bites. But you could consider orecchiette, conchiglie, or regular old penne. Avoid overcooked pasta: To get a luxurious, glossy sauce, cook your pasta until just shy of al dente (2 minutes less than package directions) so you can finish it in the sauce, with starchy water and butter helping bring everything together."
The dish pairs brussels sprouts with hot Italian sausage, toasted pecans browned in nutty brown butter, and Pecorino for a salty, sharp finish. Keeping some outer sprout leaves whole while roughly chopping centers creates varied shapes and textures in every bite. Hot Italian sausage provides heft and spice, with optional red pepper flakes for more heat. Toasted pecans add rich, cozy crunch. Any medium pasta works; mezze rigatoni, orecchiette, conchiglie, or penne are recommended to trap sausage and pecan bits. Cook pasta slightly under al dente and finish it in the sauce with starchy water and butter for a glossy coating. Parmesan or aged Manchego can substitute for Pecorino, and leftover roasted sprouts can be reheated and added.
Read at Epicurious
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