Honey Balsamic Pasta with Sausage and Crispy Brussels Sprouts

Bowtie pasta, savory sausage, caramelized onions, yellow bell peppers, and crispy Brussels sprouts tossed in a glossy honey-balsamic butter sauce. Sweet, tangy, and savory, with no heavy cream required.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Pasta

Cuisine American

Servings 8 Servings

Equipment

• – Large Deep Skillet or Dutch Oven
• – Large Pasta Pot
• – Colander or Spider Strainer
• Cutting board
• Sharp Knife
• Measuring cups and spoons
• Wooden Spoon Or Silicone Spatula

Ingredients

  

• 1 Lb Farfalle (Bowtie) Pasta or Penne Rigate
• 1 Lb Fully Cooked Smoked Sausage Links Italian or Chicken Sausage May Be Substituted
• 12-16 Oz. Brussels Sprouts Trimmed and Halved
• 1 Very Large Yellow Onion or 2 Medium Yellow Onions
• 1 Yellow Bell Pepper Sliced into Strips
• 2-3 Tbsp Olive Oil Divided, or as Needed
• Salt and Fresh Cracked Black Pepper to Taste
• 1/2 C Balsamic Vinegar
• 4-5 Tbsp Honey to Taste, Plus More for Drizzling
• 5 Cloves Garlic Minced
• 8 Tbsp Unsalted Butter Divided (2 Tbsp for Onions, 6 Tbsp Cold for Finishing)
• Red Pepper Flakes to Taste (Optional)

Optional Garnishes

• Additional Honey for Drizzling
• 1/2-1 tsp Fresh Thyme Leaves
• 3-4 Oz. Crumbled Goat Cheese

Instructions

 

• Trim and halve the Brussels sprouts. Slice the yellow bell pepper into strips.
  12-16 Oz. Brussels Sprouts, 1 Yellow Bell Pepper
• Thinly slice one-quarter of the yellow onion into strips. Finely dice the remaining three-quarters into approximately ⅛–¼-inch pieces.
  1 Very Large Yellow Onion
• Heat 1–2 Tbsp olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut-side down, working in batches if necessary. Cook undisturbed for 4–6 minutes until deeply golden, then flip and cook another 3–5 minutes until tender. Season with salt and pepper, remove from the skillet, and set aside.
  2-3 Tbsp Olive Oil, Salt and Fresh Cracked Black Pepper to Taste
• Add the sliced sausage to the same skillet and brown over medium-high heat for approximately 5–8 minutes. During the final 4–5 minutes, add the sliced yellow bell pepper and sliced quarter-onion. Cook until the vegetables are lightly golden and the sausage is cooked through. Remove and set aside.

  Note: Follow package directions and verify safe internal temperatures when using raw sausage
  1 Lb Fully Cooked Smoked Sausage Links
• Reduce the heat to medium-low. Add the finely diced remaining onion and 2 Tbsp butter to the same pan. Caramelize for approximately 20–30 minutes, stirring occasionally, until golden, very soft, and almost jammy.
  8 Tbsp Unsalted Butter
• After the onions have caramelized for approximately 20 minutes, begin heating approximately 3 Qt water in a separate pot. Once boiling, salt the water (2 tsp Kosher salt or 1½ Tsp Table Salt) and add the pasta.
  1 Lb Farfalle (Bowtie) Pasta
• Cook the pasta according to package directions, stopping approximately 2 minutes before al dente. Continue caramelizing the onions while the pasta cooks.
• When the pasta has approximately 5 minutes of cooking time remaining, add the minced garlic to the caramelized onions. Cook for 1 minute, stirring frequently.
  5 Cloves Garlic
• Add the balsamic vinegar, honey, (optional red pepper flakes), and a few cracks of black pepper to the onions and garlic. Stir, scraping up the browned bits, and allow the mixture to simmer gently.
  1/2 C Balsamic Vinegar, 4-5 Tbsp Honey
• When the pasta is approximately 2 minutes shy of al dente, reserve at least 2 C pasta water. Transfer the undercooked pasta directly into the honey-balsamic sauce, along with 1½ C reserved pasta water.
• Cook over medium heat, tossing or stirring gently, until the pasta reaches al dente and the sauce begins to coat it. Add a little more pasta water if needed to maintain a generously sauced consistency.
• Return the sausage and vegetables to the skillet. Gently fold everything together until warmed through.
• Remove the skillet from the heat. Add the remaining 6 Tbsp cold butter, 2 Tbsp at a time, tossing or stirring thoroughly between additions until melted and incorporated. Continue until the sauce is glossy and silky.
• Taste for seasonings and additional honey. Loosen with additional reserved pasta water if necessary.
• Serve immediately, finished with an (optional) light drizzle of honey or the other garnishes.

Notes

Sausage: Fully cooked smoked sausage should be heated according to package directions. Raw pork or beef sausage must reach 160°F internally; raw chicken or turkey sausage must reach 165°F

Half Batch: Halve the ingredients for approximately 4 servings. Start with ¾ C pasta water when finishing 8 Oz pasta, then add more as needed.

Leftovers: Refrigerate promptly in an airtight container for 3–4 days. Reheat thoroughly to 165°F, adding a splash of water to loosen the sauce. Store Brussels sprouts separately when possible to preserve their texture.

Common Allergens: Contains wheat and milk. Check packaged pasta and sausage ingredients for additional allergens.

Keyword Balsamic, Bell Pepper, Brown, Brussels Sprouts, Honey, Onion, Pasta, Sausage

Honey Balsamic Pasta with Sausage and Crispy Brussels Sprouts

This recipe started with a bag of frozen Brussels sprouts that I needed to use. While trying to decide what to make with them, I found myself craving crispy Brussels sprouts with lightly charred edges and a sweet honey-balsamic glaze. That sounded good on its own, but I started thinking about pairing them with some smoked sausage. Before long, the idea had grown into a full pasta dish with sausage, peppers, caramelized onions, and a rich honey-balsamic butter sauce.

Of course, after putting all that thought into using up the frozen Brussels sprouts, I decided fresh ones would give me a better crisp in the skillet. So I made a trip to the grocery store, bought a pound of fresh Brussels sprouts, and left the frozen ones in the freezer.

The result is a pasta dish that balances sweet, savory, and tangy flavors, with plenty of texture from the smoky sausage, tender pasta, and crispy Brussels sprouts

Building the Sweet and Savory Flavors

Honey and balsamic vinegar make a great combination, but I wanted this to be more than pasta tossed in a sweet glaze. The sausage provides a savory foundation, while the caramelized onions add depth and a more subtle sweetness that complements the honey.

I used smoked sausage links sliced into rounds, which add a rich, smoky flavor that pairs particularly well with the honey and balsamic. Mild or hot Italian sausage and chicken sausage are also great alternatives, depending on your preference.

The onions play two different roles in this recipe. Some are sautéed with the yellow bell pepper, providing a little texture and sweetness, while the rest are finely diced and caramelized into the sauce. Those caramelized onions add richness and body to the sauce without the need for heavy cream or flour.

The crispy Brussels sprouts bring everything together. Their lightly charred, slightly nutty flavor balances the sweetness of the honey, while their crisp edges provide a contrast to the tender pasta. Fresh Brussels sprouts work best here because they brown more readily than frozen ones, which tend to release more moisture.

What Makes the Honey Balsamic Sauce Work?

Rather than relying on cream or broth, this sauce gets its body from caramelized onions, starchy pasta water, and butter. The starch helps the sauce cling to the pasta, while cold butter added near the end creates a smooth, glossy finish.

One important detail is to avoid reducing the balsamic vinegar and honey into a thick glaze before adding the pasta. The goal is a sauce that coats the bowties generously, not a sticky reduction. The pasta water helps keep everything loose enough to toss together while still delivering plenty of flavor.

The balance of honey and balsamic can also vary depending on the vinegar you use. I recommend starting with four tablespoons of honey and adjusting to taste. A fifth tablespoon or a light drizzle over the finished dish can bring out a little more sweetness without changing the overall character of the sauce. Personally, I always add that fifth tablespoon.

Variations and Serving Suggestions

Farfalle, commonly called bowtie pasta, is my preferred shape for this recipe. Its folds catch the honey-balsamic sauce and small pieces of caramelized onion, while its shape pairs nicely with the sliced sausage and Brussels sprouts. Plus it looks fancy.

If you don’t want, or can’t find, bowtie pasta, penne rigate is another excellent option.

If you’re feeling really chef-y, try adding a few crumbles of goat cheese over the finished pasta. Its tangy flavor pairs particularly well with honey and balsamic vinegar. Fresh thyme is another optional addition, although I prefer using just a few leaves as a garnish rather than incorporating dried thyme into the sauce. This gives you an occasional hint of herbal flavor without taking attention away from the honey and balsamic.

Need a side? This is a perfect recipe to pair with a Copycat Olive Garden Salad. Or try this Simple Greek Lemon Feta Salad. If you already have goat cheese, try using that in place of the feta.

Frequently Asked Questions

I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.