Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne Pasta Recipe

Fall screams comfort food! So many of us have been waiting for cooler weather to make a batch of our favorite comfort food. Pasta dishes are included in this list. One way to make pasta dishes more for fall is to add in ingredients that go with the season, like cranberries! Embrace the flavors of fall and the up and coming Thanksgiving with our festive penne recipe. It makes a great side dish for Thanksgiving or as the star of the show in a fall weekday dinner or lunch.

Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne Pasta


2 Tbsp. vegetable oil, divided
4 cups/1 lb. sliced onion
2 Tbsp. sliced sage leaves
¼ cup/½ oz. dried cranberries (preferably no sugar added)
4 oz. penne
2 cups/9 oz. Brussels sprouts, halved


  1. Heat a large sauté pan over medium heat. Add 1 TBSP of the oil and all of the onions. Sprinkle with salt.
  2. Slowly cook, stirring from time to time until golden (about 30 minutes). Stir in the sage leaves and cranberries.
  3. While the onions are caramelizing, bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.
  4. Also while the onions are cooking, bring a small saucepan of salted water to a boil and cook the Brussels sprouts until just softened (about 5 minutes). Drain.
  5. Remove the onion mixture from the pan to a bowl. Heat the same pan over medium high heat. Add the remaining 1 TBSP oil and sauté the Brussels sprouts until browned (about 3 minutes). Stir in the penne and the onion mixture.
  6. Adjust seasoning to taste with salt and pepper.
An exclusive recipe.

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