One Pot Pasta with Brussel Sprouts and Chicken Apple Sausage

week in food_-2.jpg

I am back with another one-pot pasta! This one is filled with brussels sprouts and chicken apple sausage.  Some thoughts on the recipe, if you can’t find or don’t want to use orecchiette, swap out for another pasta shape like penne. Also make sure to chop the brussels sprouts thin, that way they cook really fast. Lastly, feel free to skip the chicken apple sausage if it is not your thing.

(Oh and ps. I am trying a new intro today for these videos - it makes me wince a little but I need to get over that right? Thanks so much for watching these recipe videos! )

One Pot Pasta with Brussel Sprouts and Chicken Apple Sausage 


  • 1 lb orecchiette pasta

  • 1 Tbs. olive oil

  • 12 oz. (about 4 links) cooked chicken apple sausage, sliced thinly

  • 1 lb brussels sprouts, chopped very thin

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1 Tbs. fresh thyme, chopped

  • 1/4 cup chicken broth

  • 2 Tbs. white wine vinegar

  • 1/2 tsp. salt

  • pinch of red pepper flakes

  • 2 Tbs. butter

  • 1/4 cup Parmesan cheese


In a large pot of boiling water, cook orecchiette according to packaging instructions. Drain, saving 1/2 cup pasta cooking liquid, then set aside and keep warm.

In the same pot, add olive oil over medium heat. Add the sausage and cook, flipping occasionally, until the sausage is browned. Remove and keep warm. Add brussels sprouts to the same pot and cook over medium heat for 2 minutes or until just tender. Add shallot and garlic and cook for 2 minutes. Add thyme, chicken broth, vinegar, salt and red pepper flakes and cook for 1 to 2 minutes or until liquid is slightly reduced. Add butter and stir to combine. Return pasta to the pot and top with Parmesan cheese. Add in a couple tablespoons of the reserved pasta liquid at a time if sauce is too thick/needs to be loosened. Add in chicken apple sausage and cook for 1 more minute until dish is warmed through.