Italian Sausage Pasta with Brussels Sprouts

with crispy garlic chips

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Three and a half cheers for those tiny cabbages that are aces in both flavor and crunchy texture: the Brussels sprouts. This pasta combines the sprouts, thinly sliced for the best bites, with slightly spicy sausage, an homage to the classic combination of pork and cabbage. Thinly sliced garlic, crisped to perfection, and a white wine cream sauce round out a meal that will have your entire household singing “hip hip hooray.”

In Your Box (serves 2)

  • Info
    5 oz. Penne Pasta
  • 2 Garlic Cloves
  • 2 fl. oz. White Cooking Wine
  • 8 oz. Brussels Sprouts
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    4 oz. Light Cream
  • 8 oz. Italian Pork Sausage Links

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    805
  • Carbohydrates
    72g
  • Fat
    44g
  • Protein
    32g
  • Sodium
    1535mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Garlic Chips

    Line a plate with a paper towel. Slice garlic very thinly. Make sure to slice as thin and uniformly as possible. Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 10-15 minutes. Immediately remove browned slices to towel-lined plate and let cool. Reserve oil and pan. While garlic cooks, prepare ingredients and cook pasta.

  • 2

    Cook Pasta and Prepare Ingredients

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, trim stems off Brussels sprouts and thinly slice. On a separate cutting board, remove Italian sausage from casing.

  • 3

    Cook the Sausage

    Return pan used to crisp garlic to medium heat. Add Italian sausage to hot pan and cook, breaking into small pieces with a spoon, until no pink remains, 4-6 minutes. Remove from burner. Remove sausage to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook the Brussels Sprouts

    Return pan used to cook sausage to medium heat and add 2 tsp. olive oil. Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.

  • 5

    Finish the Dish

    Add sausage and white wine and cook until almost evaporated, 30-60 seconds. Add reserved pasta water, chicken demi-glace, and cream. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove from burner. Stir in pasta. Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!

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