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There are recipes that you make every once in a while, and there are recipes that you make pretty much every week. This is one of those recipes I make every. almost single. week.



Total time

35 minutes






  • ½ lb orecchiette pasta
  • 6 tbsp olive oil (divided)
  • 1 lb spicy ground Italian sausage (all-natural)
  • 2 cups Brussels Sprouts (thinly sliced)
  • 2 cups spinach leaves
  • 1 cup riced broccoli
  • 3 cloves garlic (minced)
  • 2 tbsp dried oregano leaves
  • ¾ tsp coarse salt
  • ½ tsp ground black pepper
  • ¼ tsp crushed red pepper flakes
  • ½ cup freshly grated or shaved Parmesan cheese


  1. Bring a large pot of water to a boil. Cook orecchiette according to package directions. Drain and set aside.

    In a large cast iron skillet, heat 3 tablespoons olive oil to medium. Add sausage and cook until slightly browned, about 3 minutes, stirring to break up the sausage. Stir in Brussels sprouts and cook 4-5 minutes.

    Stir in spinach and riced broccoli and cook 3-4 minutes, until spinach is wilted and sausage is completely browned. Stir in garlic, oregano, salt, pepper and crushed red pepper flakes.

    Stir in cooked orecchiette and remaining 3 tablespoons olive oil. Taste and adjust seasoning, if necessary.

    Serve with freshly grated or shaved Parmesan cheese.

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