Pasta with Grilled Italian Sausage and Brussel sprouts

Up until about 10 years ago, if you were to ask me what my least favorite food was, hands down it was Brussel sprouts. I remember when I was little, gagging at the site of them.  Maybe because they came from the frozen food section and were boiled beyond recognition.  Whatever the case, I hated them with a passion.  Fast forward 40 years to the day a friend served me a fresh Brussel sprout salad with honey mustard dressing; I fell in love. It just goes to show that sometimes it's worth being brave and trying new things.   

I made this recipe up on the fly with ingredients I had in my refrigerator. It's delicious!  Definitely making it again. 

4 Large Johsonville sweet Italian sausage links 
12 brussel sprouts
1 pint whipping cream
1/2 sweet onion, diced
1 clove garlic minced fine
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 cups uncooked penne pasta

Heat the grill to high, about 400 degrees. Place the sausage links on the grill. 

Wash and dry the brussel sprouts. With a large knife, trim off the ends and cut each one into quarters. Place in a microwave safe bowl and cover with plastic wrap. Microwave on high for three minutes. Remove from microwave and season with salt and pepper and 1 tablespoon of olive oil and toss to combine. Scatter the Brussel sprouts on a grill pan and set the pan on the grill.  Cook the sausage and brussel sprouts until they have a nice char bring careful not to burn.  Remove from heat. 

While the Brussel sprouts and links are cooking bring a pot of water to a boil and add the pasta. Cook according to package directions. Drain and set aside. 

In a sauté pan over medium high heat, sauté the onions in 1 tablespoon olive oil until translucent. Add the garlic and butter, cream, nutmeg, salt and pepper.  Cook until the cream thickens and coats the back of a spoon. About 5 minutes.  Add the parmesan cheese. 

To assemble, cut the sausage on the diagonal into 1 inch slices.   Add the Brussel sprouts, pasta and toss to coat with sauce.  Sprinkle with more parmesan to serve. 

Serves 4. 

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