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.
Provided by Kay Chun
Categories dinner, easy, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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, sauerkraut 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.
Nutrition Facts : @context http, Calories 930, UnsaturatedFat 20 grams, Carbohydrate 103 grams, Fat 42 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 1311 milligrams, Sugar 8 grams, TransFat 0 grams
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Mitch Heise
[email protected]I can't wait to try this recipe! It looks so good.
rhonda carver
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Poeei Poeei
[email protected]I'm a vegetarian, so I used tofu instead of bratwurst. It was still delicious!
Natasha Musonda
[email protected]This dish is a great way to use up leftover bratwurst.
Ashlie Petersen
[email protected]I doubled the recipe and it fed my whole family. Everyone loved it!
Moneeb raja Moneeb raja
[email protected]I'm allergic to walnuts, so I used pecans instead. They worked just as well.
Malak Tamer
[email protected]This recipe was a bit too complicated for me. I ended up skipping a few steps, and the dish still turned out okay.
John Garner
[email protected]I followed the recipe exactly, and my dish turned out great! I will definitely be making this again.
Pika Gaming YT
[email protected]Overall, this was a good recipe, but I think I would make a few changes next time.
MFS
[email protected]The sauce was a bit bland for my taste. I had to add some extra salt and pepper.
Sadik MD Farhan
[email protected]I'm not sure if I did something wrong, but my Brussels sprouts were a little too charred.
Raja M Ramzan
[email protected]The leftovers of this dish were even better the next day!
Abdulrahman Odun
[email protected]I would definitely recommend this recipe to anyone who loves hearty and flavorful pasta dishes.
asim das
[email protected]This dish is easy to make and is perfect for a weeknight meal.
Imran Khalid
[email protected]I loved the addition of the toasted walnuts. They added a nice crunch and nutty flavor to the dish.
Jemoke Willis
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Zahirkhan King
[email protected]The orecchiette pasta was cooked al dente and had a great texture. The sauce was flavorful and coated the pasta and vegetables evenly.
Networdos Anony
[email protected]I've never been a huge fan of Brussels sprouts, but this dish changed my mind. They were roasted to perfection and had a caramelized sweetness that balanced the richness of the bratwurst.
Dhananjaya Vijayarathna
[email protected]This orecchiette dish was an absolute delight! The combination of roasted Brussels sprouts, savory bratwurst, and nutty orecchiette pasta is simply divine.