Orecchiette With Brussels Sprouts and Bratwurst
This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes, pasta joins the party and everything comes together in a tangy sauce of Parmesan, sour cream and fresh dill. Buy sauerkraut that looks fresh and crunchy for best flavor and texture. For a more kid-friendly meal, swap in shell pasta. If you happen to find yourself with leftovers, they make a tasty cold pasta salad.
- Serves: 4 persons
- 2tablespoons unsalted butter
- 12ounces fully cooked bratwurst (about 4 links), sliced 1/2-inch thick (see tip)
- 1cup thinly sliced onion
- 12ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
- 8ounces drained sauerkraut, coarsely chopped (about 1 1/2 cups)
- 3cloves garlic, thinly sliced
- Salt and pepper
- 1pound orecchiette
- ½cup grated Parmesan (2 ounces), more for serving
- ½cup sour cream (4 ounces)
- 2tablespoons chopped fresh dill, parsley or chives
Step 1Melt 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, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
Step 2Meanwhile, 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.