F&W’s Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.
Ingredients
- 1/2 lb spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 lb brussels sprouts, thinly sliced (about 3 cups)
- 1/2 lb loose pork sausage
- 1 cup panko
- 2 tbsp snipped chives
- kosher salt
- pepper
- lemon wedges, for serving
Directions
- In a pot of salted boiling water, cook the pasta until al dente. Meanwhile, in a large nonstick skillet, heat the 1/4 cup of olive oil. Add the brussels sprouts and sausage and cook over moderately high heat, stirring, until the sausage is browned and cooked through, about 5 minutes. Stir in the panko and cook until crisp, 3 minutes. Stir in the chives and season with salt and pepper. Drain the spaghetti. Top with the brussels sprout mixture, drizzle with olive oil and serve with lemon wedges.
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Recipe Credit: Kay Chun
Image Credit: John Kernick
