30 minutes
A comforting meal combining Italian orecchiette pasta with caramelized bratwurst, Brussels sprouts, and sauerkraut in a creamy Parmesan sauce.
tablespoons
Bratwurst Sausage, fully cooked, sliced
0 oz
Onion, thinly sliced
cups
Brussels Sprouts, quartered or halved
0 oz
Sauerkraut, drained, coarsely chopped
0 oz
Garlic Clove, thinly sliced
each
to taste
to taste
Orecchiette, cooked al dente
0 lb
Parmesan Cheese, grated
cups
cups
Dill, chopped
tablespoons
1. Sauté Bratwurst and Onion
In a large nonstick skillet, melt unsalted butter over medium heat. Add sliced bratwurst and thinly sliced onions to the skillet. Sauté for about 5 minutes until the bratwurst is golden and the onions are softened.
2. Cook Brussels Sprouts and Add Sauerkraut
To the skillet, add the Brussels sprouts, drained sauerkraut, and thinly sliced garlic cloves. Season with salt and pepper, and cook for about 5 minutes until the Brussels sprouts are tender and the garlic is fragrant.
3. Combine Pasta with Sausage and Vegetable Mixture
Drain the cooked orecchiette pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the sausage and vegetable mixture. Pour in the reserved pasta water, then sprinkle grated Parmesan cheese, add sour cream, and finish with chopped fresh dill. Stir gently over low heat for 2 minutes until a sauce forms and clings to the pasta.
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