375g farfalle pasta
8 beef sausages, casings removed
400g brussels sprouts, halved lengthways
1/2 tsp dried chilli flakes, plus extra to serve (optional)
490g jar carbonara pasta sauce
- Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
- Meanwhile, heat a large non-stick frying pan over high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until browned and cooked through.
- Add brussel sprouts to the pan and cook, stirring occasionally, for 5 mins or until browned. Add the chilli flakes, if using, and cook, stirring, for 30 sec or until aromatic. Add the pasta, pasta sauce, and the reserved cooking liquid. Bring to a simmer. Season. Cook until well combined and heated through.
- Divide the pasta mixture among serving bowls. Sprinkle with extra chilli flakes, if using, to serve