Linked with Weekend Potluck and Foodie Friday.
Brussels Sprout Spaghetti
1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated parmesan, optional
Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with parmesan (if using).
Adapted from Food & Wine magazine.