This fall penne pasta is the kind of recipe that feels right at home on a Thanksgiving table but is easy enough to make for a cozy weeknight dinner. It brings together caramelized onions, browned Brussels sprouts, dried cranberries, fresh sage, and tender pasta for a dish that is savory, slightly sweet, and full of seasonal flavor.
I love recipes like this because they give you another way to use those classic fall ingredients without making the same side dishes every year. Brussels sprouts are hearty enough to hold up in pasta, while the dried cranberries add little bursts of sweetness that make the whole dish feel festive.
This can be served as a vegetarian Thanksgiving side dish, a light fall dinner, or even a meatless option for guests who want something more filling than salad. It is also a nice change of pace if your holiday table already has mashed potatoes, stuffing, and sweet potato casserole covered.
Why You’ll Love This Fall Pasta Recipe
This pasta has that cozy Thanksgiving flavor without being too heavy. The onions cook down until soft and golden, the Brussels sprouts get browned in the pan, and the cranberries add just enough sweetness to balance the savory sage.
It is also flexible. You can serve it warm as a side dish, enjoy it as a simple vegetarian main course, or add leftover turkey after Thanksgiving if you want to turn it into a heartier meal. If you love cozy seasonal pasta recipes, this is a nice companion to my creamy pumpkin turkey pasta with cranberries, especially during the fall and holiday season.
Tips for the Best Brussels Sprouts Pasta
The biggest difference in this version is browning the Brussels sprouts instead of simply boiling them. This gives them better flavor and keeps them from tasting bland or watery. Cut them in half, place them cut-side down in the pan, and let them get a little golden before stirring.
Caramelized onions take a little patience, but they are worth it. Keep the heat at medium to medium-low and stir them occasionally so they soften and turn golden without burning. If the pan gets too dry, add a small splash of water or broth to loosen the browned bits.
Fresh sage works beautifully in this recipe because it has that warm holiday flavor, but dried sage can work in a pinch. Since dried herbs are stronger, use less and taste as you go.
Easy Add-Ins and Variations
This pasta is delicious as written, but it is easy to dress up depending on how you plan to serve it. For a richer holiday side dish, add freshly grated Parmesan cheese before serving. Toasted pecans or walnuts would also add a nice crunch.
If you want a creamier version, stir in a splash of half-and-half or a little reserved pasta water with Parmesan cheese. For a heartier dinner, add chopped leftover turkey, rotisserie chicken, or even crispy bacon.
You can also swap the pasta shape. Penne works well, but bowtie, rotini, or orecchiette would all hold the onions, cranberries, and Brussels sprouts nicely.
What to Serve with Fall Penne Pasta
This pasta works well with roasted turkey, baked ham, pork tenderloin, or roasted chicken. It also makes a nice vegetarian dish if you are planning a holiday meal with a mix of guests.
For a bigger spread, serve it with roasted vegetables, warm rolls, or a simple green salad. If you want another cozy side dish for the table, these cheesy bacon onion roasted potatoes would be a hearty option for a family dinner or holiday meal.
For something sweet and tart on the side, a holiday spiced cranberry recipe would tie in nicely with the dried cranberries in the pasta.
Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne Recipe
Ingredients
- 6 oz penne pasta
- 2 tbsp olive oil divided
- 3 cups Brussels sprouts trimmed and halved
- 2 large yellow onions thinly sliced
- 2 cloves garlic minced
- â…“ cup dried cranberries
- 1 tbsp fresh sage finely chopped
- ¼ tsp salt plus more to taste
- ¼ tsp black pepper
- ¼ cup reserved pasta water
- ¼ cup freshly grated Parmesan cheese optional
- 1 tbsp chopped toasted pecans or walnuts optional
- 1 tsp lemon zest optional
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and golden. If the pan gets too dry, add a small splash of water.
- Stir the garlic, sage, and dried cranberries into the onions. Cook for 1 to 2 minutes, just until fragrant. Transfer the onion mixture to a bowl and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet. Place the Brussels sprouts cut-side down and cook for 5 to 7 minutes, or until browned and just tender. Stir occasionally after the cut sides have browned.
- Add the cooked penne and onion mixture back to the skillet with the Brussels sprouts. Toss everything together.
- Add the reserved pasta water a little at a time to loosen the pasta and help the flavors come together.
- Season with black pepper and additional salt if needed.
- Stir in Parmesan cheese, toasted nuts, or lemon zest if using. Serve warm.
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Storage Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days, and if you add turkey or another cooked meat, follow the USDA’s leftover storage guidance and enjoy it within 3 to 4 days.
If you add turkey or another cooked meat, follow safe leftover storage guidelines and enjoy it within 3 to 4 days.
Love saving cozy fall recipes for later? Pin this Brussels sprouts and cranberry penne so you have an easy Thanksgiving pasta side dish ready when you are planning your holiday menu.
A Cozy Fall Pasta Worth Keeping
This Brussels sprouts and cranberry pasta is a simple way to bring fall flavor to the table without making another traditional casserole. The sweet cranberries, savory onions, earthy Brussels sprouts, and fresh sage make it feel special enough for Thanksgiving but still simple enough for a regular dinner.
It is also a great recipe to keep in mind when you want something seasonal but not too heavy. Serve it as a side dish, enjoy it as a vegetarian meal, or add leftover turkey after the holidays for an easy second-day dinner.