Thin Spaghetti with Spicy Sausage & Brussels Sprouts Sauce

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Wine pairing: Primitivo is “full bodied”, a good structure wine that can stand up well with this rich, assertive flavor pasta, or a Zinfandel for the same reasons.

Ingredients 8 Servings


  • 1  box Barilla® Thin Spaghetti
  • 4  tablespoons extra virgin olive oil, divided
  • 1  small onion, chopped
  • 1  clove garlic, minced
  • 1  pound spicy Italian sausage
  • ½  cup dry white wine
  • 1  14-ounce can chopped Italian tomatoes
  • 2  cups Brussels sprouts leaves
  • 2/3 cup Romano cheese, grated
  • Salt, black pepper and red pepper flakes to taste
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  • In a skillet sauté onion with 2 tablespoons olive oil until translucent, about three minutes. Add garlic, cook an additional two minutes, stir in sausage, crumble and brown well. 

  • Deglaze with wine and reduce to half, add tomatoes, two cups of water, salt and red pepper, simmer for about half hour until water is evaporated and sauce is thick.

  • In a separate skillet sauté Brussels sprouts leaves with remaining olive oil, salt and pepper until slightly browned and thoroughly cooked, about five minutes.

  • Meanwhile cook pasta according to package directions, drain and toss with meat sauce, top with Brussels sprouts and cheese before serving.

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