Orecchiette, Brussels Sprouts & Sausage Skillet

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A simple weeknight skillet with pasta, five cups of green veggies and sausage.


  • ½-pound orecchiette pasta
  • 6 tablespoons olive oil, divided
  • 1-pound spicy ground Italian sausage (all-natural)
  • 2 cups Brussels sprouts, thinly sliced
  • 2 cups spinach leaves
  • 3-4 cloves garlic, minced
  • 2 tablespoons dried oregano leaves
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼-½ teaspoon 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.
  2. 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 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.
  3. Serve with freshly grated or shaved Parmesan cheese.


Substitution Tip: Use any shaped pasta of your choice.