Pasta with Sautéed Brussels Sprouts in a Light Ragù

Yum. This is a pretty traditional dish that's given a bit of a twist with the Brussels sprouts. And I really like the flavor they give. It's exactly what I wanted on this chilly early Fall evening.

Pasta with Sautéed Brussels Sprouts in a Light Ragù
Courtesy of Gina's Skinny Recipes



1 sweet or hot pork sausage link, casing removed, crumbled
3/4 lb 93% lean ground turkey
4 teaspoons olive oil, divided
4 cloves garlic, sliced thin
10 ounces Brussels sprouts (weight after outer leaves and stems removed), cut into thin shreds
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 ounces crushed tomatoes
1 bay leaf
Pinch crushed red pepper
Kosher salt and fresh ground pepper to taste
1 pound pasta
Grated Pecorino Romano, if desired

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

To the skillet, add 2 teaspoons of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce. Add cooked Brussels sprouts and toss. Serve and sprinkle with Pecorino Romano, if desired.