Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

By johnwhorfin

Ingredients

• 1/2 pound spaghetti
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/2 pound brussels sprouts, thinly sliced (about 3 cups)
• 1/2 pound loose pork sausage
• 1 cup panko
• 2 tablespoons snipped chives
• Kosher salt
• Pepper
• Lemon wedges, for serving

Details

Servings 2
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

In a pot of salted boiling water, cook the pasta until al dente. Meanwhile, in a large nonstick skillet, heat the 1/4 cup of olive oil. Add the brussels sprouts and sausage and cook over moderately high heat, stirring, until the sausage is browned and cooked through, about 5 minutes. Stir in the panko and cook until crisp, 3 minutes. Stir in the chives and season with salt and pepper. Drain the spaghetti. Top with the brussels sprout mixture, drizzle with olive oil and serve with lemon wedges.