Bow Ties with Spicy Andouille and Brussels Sprouts

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To make roasted Brussels sprouts:

• 1 lb. Brussels sprouts, washed and with the stems cut off (*When buying Brussels sprouts, remember smaller is better!)
• 3 T olive oil
• Kosher salt and pepper to taste

Preheat the oven to 400 degrees.  Toss the sprouts in a bowl with the oil, salt and pepper and transfer to a baking sheet.  Roast for 20 minutes, stir them around a little, and roast for another 15-20 minutes (you want them roasted but not too brown).

While the sprouts are roasting, put a big pot of water on to boil.  With about ten minutes left on the sprouts, toss 1 lb. of pasta into the water.  I used vegetable bow ties I buy in bulk from our local co-op. Try new pasta with this dish — it’s hearty and needs something besides flimsy white pasta.  Vegetable pasta tastes no different, but it is bright and colorful.  Whole wheat pasta would work well, too.

While the pasta boils, heat 1 T olive oil in a pan and 4 links Applegate Farms spicy andouille (sliced down the middle so you have 8 strips) and 2 minced gloves of garlic.  Cook the andouille until the skin is slightly browned.

In the same pan as the andouille, melt 6 T butter (don’t be shy now!) and add the juice from 2 lemons.

Heat on medium low, stirring frequently, until the sauce begins to thicken.

Once the sauce is done, put the pasta in a serving dish and add the sausage and Brussels sprouts.  Pour the sauce over the pasta and shake a little crushed red pepper.  Enjoy!