1 pound fresh brussels sprouts, ends trimmed and outer leaves removed, then sliced in half
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound orecchiette
4 chicken sausage links, sliced into 1/4-inch coins
1/2 cup pesto
5 cloves garlic, peeled and thinly sliced
Parmesan cheese, for serving
Preheat oven to 400 degrees. Set a pot of salted water to boil. On a rimmed baking sheet lined with aluminum foil, toss brussels sprouts with 2 tablespoons olive oil, salt and pepper. Roast for 15-20 minutes (depending on the size of your brussels sprouts). Remove from oven and set aside.
Heat remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue to cook for another minute or so until the garlic is fragrant. Cook the pasta according to package instructions in your pot of boiling water. Once the pasta is cooked, drain the water, then toss with the pesto, sausage, garlic, and brussels sprouts. Top with Parmesan.