Penne Pasta and Light Brussel Sprout Ragu

With the new year having arrived we've been eating healthier.   We really eat very little processed or fast food.  Our only fast food  indulgence is a subway every now and then.  The hardest problem in incorporating more fruits and veggies.

While surfing my favorite food blog, Skinny Taste, I found a recipe Penne Pasta with Ligth Brussel Sprout Ragu. My first reaction was how strange to put brussel sprout in a tomato ragu. I decided to give it a try since I had brussels in the fridge that needed to be used.

It is now Mr. Charmer's favorite pasta dinner.

Penne Pasta with Light Brussel Sprout Ragu

Penne Pasta and Light Brussel Sprout Ragu

It's an easy recipe to make, the ragu is thick, and if you didn't know it you would not know that the ragu had brussel sprouts in in.

Enjoy, it is so good.


Penne Pasta and Light Brussel Sprout Ragu
Slightly modified from Skinny Taste


1 pound sweet turkey sausage links (casing removed, crumbled)
4 tsp olive oil, divided
4 cloves garlic, sliced thin
10 oz brussels sprouts, weight after outer leaves and stems removed
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 oz crushed tomatoes
1 bay leaf
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)


In a large skillet, add sausage and brown over medium-high heat.  Break up the sausage as it cooks into small pieces. When completely cooked through; set aside in a bowl.

Shred the brussel sprouts.  In same skillet add 2 tsp. of oil and add garlic, cook for a minute or two on medium heat. Next add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook and stir occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.

Nest add the crushed tomatoes, sausage, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

While the sauce is simmering, cook your pasta and cook according to directions (approx. 10 minutes before sauce is done and still al dente.

Drain and add the pasta to the skillet and toss with the sauce.




  1. Hi, Cathy

    This look so yummy, have to try it. Love the features from Sunday best too. Have a great week.


  2. That's an interesting recipe, alright! Like you, I've never heard of using Brussels sprouts in a spaghetti sauce. I love Brussels sprouts, too.

  3. That sounds like a perfect recipe. I love pasta, love turkey sausage, and love Brussel Sprouts, so no wonder it sounds so good! I've booked marked this recipe to try. Thanks for sharing.

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