In one pot boil Brussels sprouts for 8 minutes in salted water. Drain and cut in quarters.
Place butter in a skillet over medium heat and cook until it turns slightly brown, add sage and Brussel sprouts; brown over high heat, season with pepper.
In second pot, cook pasta according to package directions, drain reserving ½ cup of pasta cooking water.
Toss pasta with Brussels sprouts and cooking water. Finish with parsley and cheese before serving.
