Orecchiette with Brussels Sprouts and Bratwurst

• 2 Tbsp unsalted butter
• 12 oz fully cooked bratwurst - sliced 1/2“ thick
• 1 onion - thinly sliced
• 12 oz brussels sprouts - quartered if large, halved if small
• 8 oz drained sauerkraut - coarsely chopped
• 3 cloves garlic - thinly sliced
• Salt and pepper
• 1 lb orecchiette or other shaped pasta
• 1/2 cup (2oz) grated Parmesan
• 1/2 cup (4oz) sour cream
• 2 Tbsp chopped fresh dill, parsley or chives

1. Melt the butter in a large skillet, add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 min. 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 min.
2. Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain the pasta. Return the pasta to the pot over low heat, Add the sausage mixture, Parmesan, sour cream and dill and stir together. Add enough drained pasta water to get the desired saucy consistency. Season with salt and pepper. Serve with more Parmesan, if desired.

Serves: 6      Total cook time: 20 min.
Source: NYT recipe app