Two weeknight dinners in under 30 minutes

Hi fans, today I made a sausage ragu with spaghetti and roasted garlic lime Brussels sprouts. Got those recipes from Michael Symons 5 in 5 every season cookbook and eating well latest fall issue do not add the hatch chilies to the Brussels sprouts it literally burn my lips I didn't west gloves did wash my hands but for all you cooks out there just wear rubber gloves and wash your hands so enjoy the two recipe and enjoy

Spaghetti with quick sausage each
Kosher salt
1lb spaghetti
3 tbl olive oil
1 lb sweet Italian sausage
2 garlic grated
1 28 oz can diced tomatoes
1 cup grated parmesan cheese
In a large pot bring water to a boil with some salt so it taste like a ocean.
Add the pasta cook to package directions we like our pasta well done not al dente
Spoon out 1 cup of pasta water and set it a side
Drain the pasta and place back to the pot.
Meanwhile place a large skillet overmedium heat and add oil and then the sausage and cook breaking up the meat as it cooks until golden brown 5 minutes drain fat in a small colander in large bowl and return to skillet. Add the garlic cook for 30 seconds until it fuses and then add the dice tomatoes (do not drain) to the meat mixture cook until flavors come together and juices reduce slightly 4 minutes total
Add the pasta and reserved pasta water to pan and cook for 1 minute toss to combine
Remove from the heat add In the 1/2 cup parmesan and divide into plates and with with more parmesan cheese

Roasted Brussels sprouts with fish sauce dressing
1 1/2 lb Brussels sprouts trimmed and halved
2 tbl olive oil
1 tbl each fish sauce and lime juice
1 tsp brown sugar
1 clove garlic grated
2 tbl each cilantro and mint
Preheat oven to 400 degrees toss Brussels sprouts with oil in a large bowl spread evenly over a large foiled baking sheet bake for 25 minutes or until cooked through and check half way through
Meanwhile whisk fish sauce, lime juice, brown sugar and garlic in the bowl
Return the roasted Brussels sprouts to the bowl and toss and coat with the dressing serve topped with mint and cilantro