Cook the pasta according to the package directions until al dente. Drain and rinse with cool water and set aside in a large bowl. 

Next, heat a large heavy bottom skillet to medium heat. Heat 1 tablespoon butter or olive oil to medium heat, add minced garlic and halved Brussels sprouts. Place the Brussels sprouts cut side down in the skillet allow them to cook for 2-3 minutes without stirring until they become crisp. 

Stir the Brussels sprouts and cook for 1-2 more minutes until they are tender and crisp enough for your liking. Move the Brussels sprouts to the bowl with the penne. 

Make the brown butter sauce by adding 4 tablespoons of butter to the skillet and heat over medium low heat. Once the butter has melted completely cook 2-3 more minutes until very lightly browned, stirring regularly. 

Pour the brown butter over the penne and Brussels sprouts and toss with parmesan, salt and pepper. Serve immediately.