Orecchiette Pasta with Vegan Sausage and Brussels Sprouts

Ingredients:

• 2 tablespoons butter substitute, such as Earth Balance spread
• 2 tbsp olive oil + extra for drizzling
• 1 onion, sliced ​​into thin half rings
• 170g vegan Italian sausage, such as Fields, crumbled or sliced
• 1 teaspoon fennel seeds
• 360 g dry orecchiette pasta (ears)
• 450 g Brussels sprouts, cut in half lengthwise and separated into leaves
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• Zest of 1 lemon

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. Add 1 tablespoon each of butter substitute and olive oil to a large nonstick skillet and heat over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onion is caramelized, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onion and sausage to a bowl or plate and set aside.
3. Add pasta to boiling water and cook until tender, about 10 minutes.
4. Meanwhile, add the remaining 1 tablespoon butter substitute and olive oil to the same skillet. Heat over medium heat, then add the Brussels sprouts and season with salt and pepper. Cook, stirring frequently, until the leaves begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for another minute. Return the onions and sausage to the skillet and keep warm over low heat.
5. Drain the pasta in a colander, reserving some of the cooking water. Combine the pasta with the Brussels sprouts, onion, and sausage in a skillet or larger bowl. Stir in the lemon zest. Sprinkle with a little pasta water if needed; drizzle with oil if the pasta looks dry. Season with salt and pepper to taste. Divide the pasta among serving plates and serve.