Autumn Penne Pasta with Sauteed Brussel Sprouts

I made this for my 'cheat day' dinner and didn't change a thing. If you're looking for lower carbs, the meat and veggie mixture is thick enough to enjoy without the whole wheat penne noodles. We seriously had leftovers for days and raved each time we ate it!

Adapted from SkinnyTaste
Ingredients:

• 1 sweet pork sausage link, casing removed, crumbled
• 1 1b 93% lean ground turkey
• 4 tsp olive oil
• 4 cloves garlic, sliced thin (or 4 tbsp minced garlic)
• 10 oz brussels sprouts, stems removed, sliced thin
• 1 small onion
• 1/2 cup shredded carrots
• 1 celery stalk, diced small
• 28 oz crushed tomatoes
• 3-4 bay leaves
• 1/2 tsp crushed red pepper (more if you want a kick!)
• salt and pepper to taste
• 12 oz whole wheat penne noodles

Directions:

• In a VERY LARGE, wide skillet, add 2 tsp of oil over medium heat then add garlic and cook until golden. Added shredded brussels sprouts, salt and pepper and saute until slightly tender, about 5-6 minutes. Set aside in another bowl.

• In the same skillet, add remaining 2 tsp of oil over medium-high heat and add onion, carrots, and celery, stirring well to coat with oil. Cook until the vegetables turn golden brown, about 10-12 minutes.
• Add crushed tomatoes, sausage, turkey, bay leaves, crushed red pepper, salt and pepper to taste. Reduce heat to low, cover and simmer about 30-40 minutes, or until sauce thickens.
• While sauce is simmering, boil pasta in a large pot of salted water for 10 minutes. Drain and add the pasta to the skillet and toss with the sauce/meat mixture. 
• Add brussel sprouts, toss and serve with parmegiano-reggiano cheese and ricotta cheese to top (optional).