Heat the olive oil in a large skillet and sauté the prepared Brussels Sprouts for 5-6 minutes.

Add the garlic and sauté another minute before adding the white wine. Let it cook over low heat for another 5-10 minutes, depending on how soft you like your Brussels Sprouts. (My hubby claims that he has a "Southern Tongue" so he likes them a lot softer than I do.)

In the last few minutes of cooking the Brussels Sprouts, mix in the Field Roast Sausage pieces, just to heat them through.

Meanwhile, bring a large pot of water to a boil, add 2 Tablespoons of kosher salt, and cook the spaghetti or thin spaghetti until al dente according to package directions.

Reserve one cup of starchy pasta water before draining the pasta in a colander.

Combine the pasta and the Brussels Sprouts, adding some of the pasta water. (I generally use about 1/2 cup of pasta water.)

Add the vegan butter, panko, chives, parsley, pepper, and mix thoroughly.

Taste and correct seasoning. Sprinkle a little more panko on the top of each serving.