Author Notes: I think I may call Trader Joe's and tell them I am there biggest Soyrizo fan. Over the past few weeks I've come up with so many ways to use it, and its not because Im bored. Really.
I had leftover Brussel Sprouts from a salad I made, a pasta recipe that called for brussel sprouts, and half a tube of Soyrizo in the fridge calling my name. So, an idea took hold. And here it is. —kimbaddd
pound package penne pasta, cooked as directed
package Trader Joe's Shaved Brussel Sprouts (or, shave them yourself or use your fav brand)
tablespoon olive oil
tube Trader Joe's Soyrizo
cloves of garlic, minced
Parmesan cheese, grated
- In a large skillet, heat the oil over medium heat. Add the Soyrizo and cook for about 2 to 3 minutes, breaking up with a spoon as you go. Add the garlic, cook until lightly browned. Remove from pan.
- Add a bit more olive oil to the same pan and add the shaved brussel spouts and cook, stirring, for about 3 to 4 minutes, coating the sprouts in the leftover soyrizo bits in the pan. Add about 1/4 cup water to the pan, stir, and cover for about 4 to 5 minutes so the sprouts soften up a bit. Uncover, stir again, until the sprouts are cooked to your liking (I happen to like mine on the soft side). Turn off the heat, add the cooked soyrizo and stir to mix together.
- Cook pasta according to package directions, drain. Put pasta back into pot it was cooking in, add the sprout and soyrizo mixture. Stir to coat the pasta. Taste the pasta, salt according to taste and stir again. You can top each serving with parmesan cheese, or add about 3/4 cup into the pasta and stir to combine.