Hot Italian Pork Sausage & Brussels Sprouts

with Lumaca Rigata Pasta

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

For a bit of bright contrast to rich bites of pasta and Italian-spiced pork sausage, we’re tossing it all with brussels sprouts, a touch of fresh lemon juice, and tangy crème fraîche.

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fresh
ingredients
Hot Italian Pork Sausage & Brussels Sprouts with Lumaca Rigata Pasta
Title
  • 10 oz Hot Italian Pork Sausage
  • ½ lb Brussels Sprouts
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Lemon
  • ¼ cup Cream
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Crème Fraîche
  • ¾ lb Lumaca Rigata Pasta
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Quarter and deseed the lemon. Grate the cheese on the small side of the box grater

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot.

Cook the sausage & vegetables:
3 Cook the sausage & vegetables:

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the prepared vegetable mixture. Cook, stirring frequently, 3 to 4 minutes, or until softened and the sausage is  cooked through. Add the juice of 2 lemon wedges. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked sausage and vegetables, cream (shaking the bottle before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Quarter and deseed the lemon. Grate the cheese on the small side of the box grater

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Cook the sausage & vegetables:
3 Cook the sausage & vegetables:

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the prepared vegetable mixture. Cook, stirring frequently, 3 to 4 minutes, or until softened and the sausage is  cooked through. Add the juice of 2 lemon wedges. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked sausage and vegetables, cream (shaking the bottle before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!

Finish the pasta & serve your dish: