Orecchiette, Brussels Sprouts & Sausage Skillet

Recipe by The Gourmet RD

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.

Ingredients

• 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

Method

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.

View the recipe instructions at The Gourmet RD