Hot Italian Pork Sausage & Brussels Sprouts with Bucatini Pasta

Hot Italian Pork Sausage & Brussels Sprouts

with Bucatini Pasta

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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Tender strands of bucatini are perfectly paired with the classic, aromatic spices of hot Italian pork sausage and bites of sautéed brussels sprouts—plus a touch of mascarpone cheese for creamy finish.

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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve the brussels sprouts lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the sausage & vegetables:
3 Cook the sausage & vegetables:

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the prepared vegetables. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked sausage and vegetables, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve the brussels sprouts lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta:
Cook the sausage & vegetables:
3 Cook the sausage & vegetables:

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the prepared vegetables. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked sausage and vegetables, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

Finish the pasta & serve your dish: