Bucatini With Brussels Sprouts, Sausage, & Gorgonzola Cheese

We love pasta in our house, and I prepare it at least twice a week, if not more. There are so many pasta dishes that we love however that I tend to stick to the old favorites, and often do not experiment with new ones. I’ve decided for the new year that I will create at least one new, unique pasta each month. For January, I wanted to incorporate one of our favorite vegetables, brussels sprouts, into a pasta dish along with sausage. I do realize that not everyone is a fan of this vegetable, and if you do not like brussels sprouts, than this might not be the pasta for you unless you substitute another vegetable such as broccoli for the sprouts. We always loved sprouts in our house though, and paired with the sausage and gorgonzola cheese, it made a unusually tasty pasta dish.

Because I am trying to eat healthier in 2013, I used Italian style turkey sausage, but you can use any Italian sausage (either mild or spicy) you prefer. Bucatini is a long pasta similar to spaghetti with a hole in the center, but in place of bucatini, spaghetti or even a short pasta such as penne would work well in this dish. The gorgonzola melts right into the pasta and adds a subtle flavor that is very tasty without being overpowering.

Buon Appetito!
Deborah Mele 2013

Bucatini With Brussels Sprouts, Sausage, & Gorgonzola Cheese

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

2 Tablespoons Olive Oil
4 Italian Sausage Links, Meat Removed From Casings
1 Pound Brussels Sprouts, Trimmed & Sliced Thin
1 Small Onion, Peeled & Diced
4 Cloves Garlic, Peeled & Thinly Sliced
1 Red Hot Chili Pepper, Minced (Optional)
1 Teaspoon Fresh Thyme, Chopped
5 Ounces Gorgonzola Cheese
1/2 Pound Bucatini Or Other Pasta (See Notes Above)
To Serve:
1/3 Cup Lightly Toasted Walnuts, Chopped
1/4 Cup Gorgonzola Crumbles

Directions:

Put a large pot of salted water on to boil for the pasta.
In a frying pan, heat the oil, then cook the sausage meat, breaking it up with two forks as it cooks until no longer pink.
Add the onions, and cook until translucent.
Add the brussels sprouts, garlic, chili pepper, and thyme, and mix with the sausage.
Cover, and cook over medium heat until the sprouts are tender crisp.
Once the pasta has been cooked until "al dente", drain, reserving a cup of the pasta water.
Return the pasta to the pot and add the sausage and sprout mixture and gorgonzola.
Add a few spoonfuls of water, mix with the pasta, and cook over high heat until piping hot.
Serve in individual bowls, topped with toasted chopped walnuts and gorgonzola crumbles.



 

12 Responses to “Bucatini With Brussels Sprouts, Sausage, & Gorgonzola Cheese”

  1. 1
    Karen @ The Food Charlatan — January 15, 2013 @ 1:52 pm

    I had bucatini for the first time at a restaurant a few weeks ago, it was delicious! Where do you find it? I’m sure I’ve never seen it at my grocery store. Or did you make yours?

    [Reply]

    Deborah Reply:

    Karen, I ordered ine online.

    [Reply]

  2. 2
    Bianca — January 17, 2013 @ 10:19 pm

    Your January recipe sounds very good. However, with so many people now becoming gluten sensitive It would be nice to suggest using gluten free pastas made from rice… cooked al dente
    they are superb and no one notices the difference … for those who may be gluten sensitive !

    thanks,

    joanne

    [Reply]

    Deborah Reply:

    Bianca, there are many readily available gluten free pasta varieties for folks who need it. This is not a special diet blog, simply an Italian recipe blog, and it is difficult to meet everyone’s needs.

    [Reply]

  3. 3
    AdriBarr — January 18, 2013 @ 1:44 pm

    Great recipe-quick, healthful and light. Complimenti! I love the flavor combos – and my sister is wild about brussels sprouts. I will have to pass this on to her. It looks like you have used baby brussels sprouts. Truth to tell I never liked the veg until last year when I tasted the tiny ones that have become so popular out here in Los Angele. I like their somewhat more mild flavor.

    Have you seen the new veggie – kaleidoscope sprouts? They are a cross between brussels sprouts and kale. Doesn’t that sound fab? They have not hit the west coast yet, but my grocer says they are tracking them down now.

    [Reply]

    Deborah Reply:

    Adri, never heard of kaleidoscope sprouts though they sound interesting. It takes a while for new products to get down here in FL too.

    [Reply]

  4. 4
    Theresa Shipsey — January 22, 2013 @ 11:56 pm

    I’ve never been a fan of gorgonzola. Any suggestions for a substitute?

    [Reply]

    Deborah Reply:

    The gorgonzola actually melts right into the dish and is not at all overpowering. If you used gorgonzola dolce it would be even milder. If not gorgonzola, I bet a creamy goat cheese would be delicious as well.

    [Reply]

  5. 5
    Lisa Di Giacomo — January 23, 2013 @ 4:38 pm

    OMG, this sounds awesome!!!! I can’t wait to make it, will let you know how it turns out.

    [Reply]

  6. 6
    Ingrid B — January 25, 2013 @ 3:35 pm

    We made this last night with goat cheese. (I am working on my aversion to gorgonzola) Very delicious! Keeping this recipe, thank you!

    [Reply]

  7. 7
    Anna Marie Rizzo Cubage — February 7, 2013 @ 8:13 am

    Deborah: This recipe was wonderful. The only substitution I made was used whole wheat spaghetti. It was so very easy to make and very different with the brussel sprouts. I gave a copy of this recipe to all the cooking women I work with. I just read how to make the ricotta and I will definitely try that soon. You should work on a cookbook!!

    [Reply]

    Deborah Reply:

    Anna Maria, thanks so much! I am in fact presently working on a cookbook proposal.

    [Reply]

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