There is something magical about the smell of savory sausage on a crisp autumn evening.
It is 6pm and your family is hungry for something warm and filling. This Autumn Sausage Pasta is the perfect solution for your busy weeknight. It delivers big, cozy flavors with very little effort or cleanup.
Why This Recipe Is a Winner
This dish is a true lifesaver for busy fall weeknights. It comes together in just 35 minutes using simple pantry staples. You get protein, greens, and comforting pasta all in one beautiful bowl.
The secret is in the caramelized Brussels sprouts. They turn sweet and tender when seared in the pan. Even the pickiest eaters will love this high-protein meal.
Simple Method
Making this meal is incredibly straightforward and beginner-friendly. You simply brown the meat and sear the veggies while the pasta boils. Everything finishes in one skillet for a glossy, restaurant-quality sauce. You can do this with confidence tonight.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh seasonal produce makes all the difference here.
- 12 oz dried penne pasta
- 1 lb Italian sausage, casings removed
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 3 tbsp extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup reserved pasta cooking water
Step-by-Step
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the Italian sausage to the skillet, breaking it into crumbles with a spatula, and cook until browned and cooked through (about 7-8 minutes). Remove sausage from skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the same skillet. Place Brussels sprouts cut-side down and cook undisturbed for 4-5 minutes until caramelized and golden brown.
- Add the diced onion and minced garlic to the skillet with the sprouts; sauté for 2-3 minutes until onions are translucent.
- Return the cooked sausage to the skillet and stir in the red pepper flakes, salt, and black pepper.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pasta and reserved water to the skillet, tossing constantly over medium heat until a light sauce forms and coats the pasta.
- Remove from heat, stir in the parmesan cheese, and serve immediately.
Best Ways to Enjoy It
Serve this Autumn Sausage Pasta in deep, warm bowls. Pair it with a side of crusty bread to soak up the sauce. A crisp glass of white wine makes it feel like a special occasion. Set the table and enjoy a cozy night in with your favorites.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for up to three days. This recipe is fantastic for next-day lunches. To reheat, add a splash of water or broth to keep it moist. Warm it gently in a skillet or microwave until steaming and tender.
Recipe Tips
- Do not skip the reserved pasta water for a silky sauce.
- Avoid crowding the pan so the sprouts can brown properly.
- Use mild sausage if you are cooking for young children.
- Prep your garlic and onions while the water comes to a boil.
- Add extra parmesan right before serving for a salty finish.
- Choose small sprouts as they tend to be sweeter and more tender.
Easy Flavor Ideas
- Swap Italian sausage for spicy chorizo for a bold kick.
- Use gluten-free penne to make this dish allergy-friendly.
- Stir in a handful of kale for extra autumn greens.
- Top with toasted walnuts for a satisfying, crunchy texture.
Common Questions
Can I use turkey sausage instead?
Yes, turkey or chicken sausage works beautifully in this dish. It is a great way to keep the meal lean and light. Just ensure it is fully browned for the best flavor.
Why are my Brussels sprouts mushy?
Mushy sprouts usually happen from overcooking or steaming in a crowded pan. Make sure they have plenty of space to sear. Let them sit undisturbed to get that golden crunch.
I hope this cozy pasta brings a little extra warmth to your table this season. It is a simple way to celebrate the flavors of fall with the people you love.
— Katie Wood
Ingredients
- 12 oz dried penne pasta
- 1 lb Italian sausage, casings removed
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic , minced
- 1/2 medium yellow onion, diced
- 3 tbsp extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the Italian sausage to the skillet, breaking it into crumbles with a spatula, and cook until browned and cooked through (about 7-8 minutes). Remove sausage from skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the same skillet. Place Brussels sprouts cut-side down and cook undisturbed for 4-5 minutes until caramelized and golden brown.
- Add the diced onion and minced garlic to the skillet with the sprouts; sauté for 2-3 minutes until onions are translucent.
- Return the cooked sausage to the skillet and stir in the red pepper flakes, salt, and black pepper.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pasta and reserved water to the skillet, tossing constantly over medium heat until a light sauce forms and coats the pasta.
- Remove from heat, stir in the parmesan cheese, and serve immediately.
