Orecchiette with Brussels Sprouts and Bratwurst
Credit to Kay Chun, NYT Cooking
2 tablespoons unsalted butter
12 ounces fully cooked bratwurst (about 4 links), sliced 1/2-inch thick
1 cup thinly sliced onion
12 ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
3 cloves garlic, thinly sliced
Salt and pepper
1 pound orecchiette
½ cup grated Parmesan (2 ounces), more for serving
½ cup sour cream (4 ounces)
2 tablespoons chopped fresh dill, parsley or chives
Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.
