• Laura Cognetti

Orecchiette Pasta with Pesto Ricotta and Shaved Brussels Sprouts


My husband and I really like HelloFresh- he mostly likes it because it is the only nights he gets to cook. But, from time to time our boxes run late and I am scrambling because I didn't plan in advance. A few weeks back that happened- so I went to the fridge to see what I had available. I randomly had sausage, Brussels sprouts, ricotta and pesto so I got to work to try and make something that we would both like. This meal is extremely quick, and packed with flavor!

For more recipes, tips and tricks be sure to follow me on Instagram and Facebook!


Orecchiette Pasta with Pesto Ricotta and Shaved Brussels Sprouts

1/2 box orecchiette

6 oz part skim ricotta

2/3 cup pesto (I had some in the freezer from the summer, but if I use jarred I prefer Classico)

2 cups shaved Brussels sprouts

2 Italian sausage links (hot, sweet or a combo, your choice!)

1 Tbsp olive oil

Salt, pepper and crushed red pepper to taste


  1. While waiting for the pasta water to boil, remove skin from sausage links and begin to cook in a saute pan over medium heat with 1 Tbsp olive oil. While cooking, break up with wooden spoon.

  2. Once sausage is brown, use a slotted spoon to remove from the pan, and place in a bowl on the side. Reserve the oil and sausage drippings in the pan to cook the Brussels sprouts. Add Brussels sprouts, season with salt and pepper and cook for about 5-6 minutes until beginning to lightly caramelize. Add pasta to water when boiling and cook per box instructions.

  3. Once Brussels sprouts are lightly caramelized, place them to the side with the sausage. Whip together the ricotta and pesto- add to pan over low heat and allow to warm. Toss cooked pasta in with the pesto ricotta, once fully incorporated add the sausage and Brussels sprouts and mix lightly to combine.

  4. Serve with crushed red pepper and enjoy!


43 views0 comments

Recent Posts

See All

© 2020 by Great Kitchen Escape. 

  • great_kitchen_escape