pasta with sausage and brussels sprouts is one-pan DELICIOUS!
This recipe had me at “pasta with sausage and brussels sprouts”.
Actually I think the title was “Cheesy Pasta with Sausage and Brussels Sprouts”.
Does it have you too?
This was a very easy dish to make – and extremely delicious and satisfying too. Baking it up in the skillet means that it is more shallow than a traditional casserole pan – if you’re a fan of crispy edges then this is the dish for you!
8 ounces sweet Italian sausage
12 ounces rigatoni
8 ounces Brussels sprouts, trimmed and thinly sliced
1 tablespoon flour
3 cloves garlic, minced
2 cups whole milk
10 ounces Gruyere cheese, shredded
1 cup grated parmesan
Pre-heat the oven to broil, with the rack in the middle of the oven.
Heat a large ovenproof skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, till browned. While the sausage is cooking bring a large pot of salted water to a boil and cook the rigatoni till al dente. Drain, reserving 1 1/4 cups of cooking water and return pasta to the pot (you can drizzle a bit of oil over the pasta to keep it from sticking).
When sausage is cooked add to the pot with the pasta.
If you need to, add enough olive oil to the pan drippings to coat the bottom (about a tablespoon). Add the Brussels sprouts and cook, stirring, till browned around the edges and slightly wilted – about 3 – 4 minutes. Add the flour and garlic and cook, stirring, for one minute. Add 1/4 cup of the pasta cooking water and stir to combine.
Reduce heat to medium and add the milk and remaining cup of pasta cooking water. Bring to a simmer and cook for about 5 minutes, to reduce slightly. Add half the Gruyere and stir. Add the pasta and sausage and stir again. Top with the remaining Gruyere and all of the parmesan. Broil till golden brown and bubbly, about 5 minutes.
This delicious recipe brought to you by Sheri Silver