Penne Pasta with Brussels Sprouts and Meat Ragu

This autumn-inspired pasta features sautéed Brussels sprouts folded into a light meat ragu made from lean ground turkey and a touch of Italian pork sausage for depth of flavor. It’s a comforting, seasonally appropriate weeknight dinner that comes together with pantry-friendly ingredients and a few simple techniques.

Pasta with Brussels Sprouts

This Penne Pasta with Brussels Sprouts is hearty without feeling heavy — ideal for crisp autumn evenings. The shredded Brussels sprouts are quickly sautéed with garlic until tender-crisp, then combined with a tomato-based ragu made from lean ground turkey and one Italian sausage link (casing removed) to add savory richness. Finish each serving with grated Pecorino Romano and an optional spoonful of part-skim ricotta for creamy contrast.

Serve this dish alongside a simple green salad or roasted root vegetables. Leftovers reheat well and make a satisfying lunch the next day. If you’d like more ideas using Brussels sprouts, consider Brussels Sprouts Carbonara, Fettuccini with Winter Greens and Poached Egg, or Spicy Whole Wheat Linguini with Peppers and Spicy Sausage — all share similar comforting flavors and seasonal ingredients.

Variations and Tips

• Swap the penne for fusilli, orecchiette, or rotini to trap more sauce and shredded sprouts in each bite.
• Use gluten-free pasta if you need a grain-free option.
• Substitute the pork sausage with turkey or chicken sausage for a lighter ragu, or omit it for a milder flavor and add a splash of anchovy paste or soy sauce for umami.
• Buy pre-shredded Brussels sprouts to save time, or use the slicing disk on a food processor to quickly shave them thin.
• Finish with crushed red pepper flakes for heat, or add a squeeze of lemon to brighten the dish just before serving.

Many people hesitate to pair Brussels sprouts with pasta, but when shredded and cooked quickly with garlic, they develop a sweet, nutty character that complements tomato-based sauces beautifully. If you or guests are unsure about sprouts, try sampling a small bowl first — you may be surprised how well they work here. A little garlic and proper seasoning will often convert skeptics into fans.

More Brussels Sprouts Recipes

• Brussels Sprouts Carbonara
• Fall Brussels Sprout Salad
• Shredded Brussels Sprouts with Pancetta
• Spicy Pork Brussels Bowls
• Cacio e Pepe Brussels Sprouts

Ingredients

• 1 sweet or hot Italian pork sausage link, casing removed and crumbled
• ¾ lb (about 340 g) 93% lean ground turkey
• 4 tsp olive oil, divided
• 4 cloves garlic, sliced thin
• 10 oz (about 280 g) Brussels sprouts, trimmed and shredded
• 1 small onion, diced finely
• 1 carrot, peeled and diced small
• 1 celery stalk, diced small
• 28 oz (about 800 g) crushed tomatoes
• 1 bay leaf
• Pinch crushed red pepper (optional)
• Kosher salt and freshly ground black pepper, to taste
• 1 lb whole wheat pasta (or gluten-free pasta), such as penne

Instructions

1. In a large, wide skillet over medium-high heat, add the crumbled sausage and ground turkey. Break the meat into small pieces as it cooks. Once fully browned and cooked through, transfer the meat to a bowl and set aside.
2. While the meat cooks, use a sharp knife or food processor slicing disk to shred the Brussels sprouts into thin ribbons.
3. Return the skillet to medium heat and add 2 tsp olive oil. When hot, add the sliced garlic and cook briefly until golden — watch carefully to prevent burning.
4. Add the shredded Brussels sprouts, season with salt and pepper, and sauté until they are tender-crisp, about 4–5 minutes. Transfer the sprouts to a separate bowl and set aside.
5. Add the remaining 2 tsp olive oil to the same skillet over medium-high heat. Add the diced onion, carrot, and celery, stirring to coat them in oil. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 10–12 minutes.
6. Stir in the crushed tomatoes, reserved cooked meats, bay leaf, crushed red pepper (if using), and adjust salt and pepper. Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally, until the sauce has thickened and flavors have melded.
7. While the sauce simmers, bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente according to package directions, adding it to the boiling water about 10 minutes before the sauce is done so timing aligns.
8. Drain the pasta, add it to the skillet with the ragu, and toss to coat evenly. Fold in the sautéed Brussels sprouts, taste and adjust seasoning, and transfer to a large serving bowl.
9. Serve with grated Pecorino Romano and, if desired, a dollop of part-skim ricotta for creaminess. Garnish with extra crushed red pepper or a squeeze of lemon for brightness.

Nutrition (per serving)

Serving size: about 1 ¾ cups. Calories: approximately 373 kcal; Carbohydrates: 54.5 g; Protein: 20 g; Fat: 10 g; Fiber: 10 g; Sugar: 6.5 g; Sodium: about 330 mg. Values are estimates and will vary based on ingredient brands and portions.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. This recipe also freezes well — store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.

If you make this recipe, consider leaving a comment or rating to share what you liked or any adjustments you made — feedback helps others and makes the dish even better for future cooks.