- 8 oz rotini or farfalle (bow-tie) pasta
- 2 links sweet Italian sausage
- 6 tbsp olive oil, divided
- 2 medium bell peppers, ideally one red and one orange, sliced
- 1 medium sweet onion, sliced
- 8 Brussel sprouts, shaved (about 1 cup)
- salt and pepper
- 1 handful fresh Basil, sliced
Put a pot of water on the stove to boil for the pasta. Prep your veggies.
Heat a cast-iron grill pan over med-high heat. Once hot, add the sausages. Sear for about 3 minutes until charred on all sides. Reduce heat to med-low and cover pan with either a lid or foil. Cook for about 6 minutes. Poke the sausages with your finger. If they feel mostly firm and bounce back easily, they are cooked through. Remove the sausages from the pan and set aside but keep covered with foil so they stay warm.
Increase the grill pan heat to medium. Wait 1 minute then add 2 tbsp olive oil. Let it heat for 1 minute, then add onions and peppers. Season with salt and pepper. Don't move the onions and peppers around too often. Let the pan do its job and let the onions caramelize. Add the Brussel sprouts for the last 2 minutes. Season lightly again with salt and pepper. Remove grill pan from heat.
Once pasta is cooked, drain it and return it to the pot. Slice your sausages into bite sized pieces and add to the pasta. Add onion/pepper mix. Toss well. Drizzle in 3-4 tbsps good quality finishing olive oil and a handful of freshly sliced basil. Toss again. Dividie between 2 bowls and serve.
Serving: 1.5cups | Calories: 1296kcal | Carbohydrates: 112g | Protein: 36g | Fat: 80g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Cholesterol: 85mg | Sodium: 863mg | Potassium: 1283mg | Fiber: 11g | Sugar: 18g | Vitamin A: 4353IU | Vitamin C: 227mg | Calcium: 120mg | Iron: 5mg