1 12ouncepackage chicken sausageI used a roasted garlic flavor
3cupsthinly sliced fresh Brussels spouts
¼cupextra virgin olive oildivided
3tablespoonsthinly sliced garlicabout 5 large cloves
½teaspoonred pepper flakesor to taste
Salt and freshly ground pepperto taste
¼cupgrated Pecorino Romano cheeseplus more to pass
8ouncesorecchiette pastacooked to package directions, drained with ½ cup pasta water reserved
Cook the sausage over medium heat until browned. Slice the sausage on the diagonal into ½ inch slices.
In a large saute pan, bring 2 cups water with a bit of salt to a boil; add the Brussels and blanch for 2 minutes; drain well. Dry the pan.
Heat 2 tablespoons of the oil in the saute pan over medium heat; add the Brussels and saute until beginning to brown, about 10 - 15 minutes; add the remaining oil and the garlic along with the red pepper flakes; continue to cook until the Brussels and garlic are lightly caramelized. Add the cheese and toss with the vegetables; add the orecchiette along with the sausage slices; saute until all is hot and well combined; adding some pasta water if it seems too dry. Serve with additional cheese to pass, if desired.