Fall Veggie and Sausage Pasta with Parmesan Sauce & Toasted Pistachios

A simple but delicious pasta dish with sauteed sweet peppers, brussels sprouts, fennel, onions, kale and a parmesan sauce with butter-toasted pistachios on top.

Feeds 2-4 people

Ingredients:

¾ lb. short pasta (something hearty like cavatappi, rigatoni, paccheri, fusili, ziti, etc)

½ lb. mild sweet Italian sausage (use hot if you prefer spice)

1 sweet pepper, halved and sliced

1 medium onion, halved and sliced into half-moons

¼ lb. brussels sprouts, trimmed and sliced

1 bulb fennel, cored and sliced thin

½ bunch kale, stems removed and leaves chopped

3 cloves garlic, minced

½ c. beef or chicken broth

½ c. shredded parmesan

1 tsp. red pepper flakes

½ c. pistachios, chopped

2 tsp. butter

salt and pepper

Directions:

Bring a large saucepan filled with salted water to a boil and add the pasta. Cook for 2 minutes less than the directions call for, reserve 1 cup of the pasta water and drain the rest. Set aside.

In a small saucepan, melt the butter over low heat and add the pistachios. Stir frequently for 2-3 minutes or until the pistachios are lightly toasted but be sure not to burn them! Set aside.

In a heavy-bottomed stockpot (like a dutch oven), add in the sausage and begin to break it up into small pieces as it cooks. Once fully cooked, remove the sausage from the pot with a slotted spoon and set into a bowl to save for later. Remove all but one tablespoon of grease from the pan.

Keeping the heat at medium, add the fennel, brussels, sweet pepper and onion. Cook for 6-7 minutes or until softened. Add in the garlic and red pepper flakes, stir, and cook for 1 more minute. Add in the broth and ½ c. of the pasta water. Scrape the bottom of the pan to release little bits of sausage/veggie remnants. Let simmer for about 3 minutes.

Lower the heat to low. Add the pasta, kale and sausage back into the pot and stir. Add in the parmesan and stir until melted into the pasta.** Add more of the pasta water if it seems dry. Taste and season with salt and pepper.

Divide the pasta into bowls and top with the butter-toasted pistachios. Yum!

**If your parmesan doesn’t melt and just turns into a big ball, lower the heat as low as it can go and stir until it melts.