Spicy Sausage Orecchiette with Roasted Brussels Sprouts and Goat Cheese
Prep time
Cook time
Total time
This Spicy Sausage Orecchiette with Roasted Brussels Sprouts and Goat Cheese is creamy deliciousness done in just 30 minutes -- the perfect weeknight meal!
Serves: 4-6
  • 3 tbsp olive oil, divided
  • 2 cups halved brussels sprouts
  • ½ lb orecchiette pasta
  • Salt for the pasta water (optional but recommended)
  • 1 small yellow onion, chopped
  • 1 pound spicy Italian sausage
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • ½ cup reserved pasta cooking liquid
  • 4 oz plain goat cheese
  • A few leaves of fresh basil
  • Salt and pepper to taste
  1. Preheat the oven to 350 degrees. Spread the brussels sprouts on a parchment lined baking sheet, drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp pepper. Toss to coat. Roast in the oven for about 20-25 minutes, until browned and crispy.
  2. Bring a pot of water to a boil. Drop in the orecchiette pasta and cook according to package instructions. Be sure to reserve ½ cup of the cooking water before draining.
  3. Once the water comes to a boil, heat 2 tbsp olive oil in a large skillet and add the onion. Cook on medium heat until softened, about 5 minutes. Add the sausage, breaking up into small-ish bite size pieces. Cook until no longer pink, about 7-8 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the lemon juice and reserved pasta water, stirring to combine -- scraping up any crusty bits from the bottom of the pan.
  4. Add the pasta into the sausage mixture, tossing to coat. Break the goat cheese into small pieces, sprinkling over the pasta and tossing to combine.
  5. Top with fresh basil.
Recipe by Another Root at http://www.anotherroot.com/spicy-sausage-orecchiette-with-roasted-brussels-sprouts-and-goat-cheese/