Turkey Sausage and Brussels Sprouts Penne

Dinner 10.13.2012: Turkey Sausage and Brussels Sprouts Rigatoni

Turkey Sausage and Brussels Sprouts Penne

I love Brussels sprouts, but in the past I only cooked them one way: with bacon and red wine vinegar. It is truly a delicious way of preparing them, but often the Brussels sprouts were simply undercooked and eventually I stopped making them because they never turned out right. So, when I went to the market a few days ago I came across fresh Brussels sprouts trees for only $2.99! Needless to say I stuck one in my cart and here we are - first Brussels sprouts recipe of the season.

This combination was inspired by a recent recipe published in Sunset magazine prepared with (purchased) Spicy Pork Sausage and Chard. It is very seldom that I make an actual recipe - rather I read a lot of them and them come up with my own combinations.

Mild Turkey Sausage Recipe
To check the seasoning mix all ingredients and cook a little of the mixture in a pan. Feel free to increase spices :)

• 1 lb ground turkey
• 2 large garlic cloves, minced or mico-planed
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoons ground cumin
• 1 teaspoons salt
• little crushed red pepper (optional)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Mix all ingredients well. In a large, heavy-bottom sauté pan heat a little olive oil and cook the turkey sausage mixture in 2 batches; you do not want to 'crowd' the pan, otherwise the turkey will steam rather then brown nicely. Using a wooden spoon break up the mixture in bite size pieces. Once cooked through remove with a slotted spoon and repeat with second batch. Remove cooked sausage, wipe out pan with a paper towel and reuse for Brussels sprouts.

Turkey Sausage and Brussels Sprouts Penne (2+ servings)

• Cook pasta in salted water while making the sauce.
• 8 oz (1/2 box) Rigatoni
• Heat a little olive oil in a heavy-bottom saute pan, add Brussels sprouts, little salt and pepper and sauté until white parts starting to soften (~5 mins).
• olive oil
• 2-3 cups  thinly sliced brussels sprouts
• kosher salt
• black pepper
• Add chicken stock and gently simmer until starting to reduce a little. 
• 1+ cup chicken stock
• Add pre-cooked chicken sausage and heat through. Make sure there is some liquid left in the pan - if not add a little more stock. Once you toss the mixture with the pasta it will absorb quite a bit of it.
• 1/2+ precooked turkey sausage
• Add al-dente pasta, stir, garnish with sliced almonds and parmesan.
• precooked, al-dente pasta
• sliced almonds
• grated parmesan

Turkey Sausage and Brussels Sprouts Penne