Posted by / 11 July 2016 /

Spaghetti with Brussels Sprouts and Sausage with Panko Topping #SRC

The July Secret Recipe Club reveal day is today!  I had a lot of fun reading the blog called Little Bit of Everything.  Cute name, huh?  In case you are not familiar with the club, we are a group of bloggers who like to cook.  Each month we are assigned (secretly) to scour the blog of one of the members, cook a recipe from the site, and write about our experience on our own blog.  On a specific day, we reveal the recipe and the blog we were assigned.  Always a lot of fun!



I am eager to share with you about Julie who lives in Nebraska.  All my friends are covering their mouths and snickering, but I can assure you that since the Tigers are no longer in the Big 12, I am going to be perfectly sweet and kind to Julie.

Her blog is full of wonderful recipes!  I'll also be making some Chive Blossom Vinegar and possibly some Cranberry Jalapeno Jam (won't that be fantastic on a turkey sandwich?).  Oh, and this Grilled Romaine is a must this summer!

This is the recipe I decided on.  I made changes in the recipe due to the reflection on Julie's blog.



Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

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
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. Add 1/2 c pasta water. Stir in the chives and season with salt and pepper. Toast the panko bread crumbs in a 400 degree oven for 5 minutes or until golden brown. Drain the spaghetti. Plate the spaghetti and top with the brussels sprout mixture, drizzle with olive oil, sprinkle panko on top  and serve with lemon wedges.



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