Chicken Sausage & Brussels Sprout Cavatappi

🥘 Ingredients

• Brussels sprouts
  1 lb
• Italian chicken sausage mix
  18 oz
• black pepper
• button mushrooms
  8 oz
• cavatappi pasta
  12 oz
• chives
  ½ ounce
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• onion
  2
• red wine vinegar
  3.333 tbsp
• salt
• sour cream
  3 tbsp
• veggie stock concentrate
  4 unit

🍳 Cookware

• large pot
• baking sheet
• large pot
• strainer
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter Brussels sprouts lengthwise.

   Brussels sprouts: 1 lb
2. 

   2

   Toss Brussels sprouts on a baking sheet with a drizzle of cooking oil , half the garlic powder (use rest later), a pinch of salt , and black pepper . Roast on top rack until golden brown and tender, ⏱️ 20 minutes .

   cooking oil: 2 tsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   Once water is boiling, add cavatappi pasta to large pot . Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain using a strainer . While pasta cooks, halve, peel, and thinly slice onion . Trim and thinly slice button mushrooms (skip if pre-sliced). Mince chives . Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, large pan over medium-high heat. Add Italian chicken sausage mix or shrimp; cook, stirring frequently, until cooked through, ⏱️ 6 minutes for sausage or ⏱️ 5 minutes for shrimp. Turn off heat; transfer to a plate. Wipe out pan.

   cavatappi pasta: 12 oz, onion: 2, button mushrooms: 8 oz, chives: ½ ounce, Italian chicken sausage mix: 18 oz
4. 

   4

   Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion, a pinch of salt, and pepper; cook, stirring occasionally, until browned and softened, ⏱️ 8 minutes . Add mushrooms and remaining garlic powder; cook, stirring occasionally, until tender, ⏱️ 5 minutes . Stir in veggie stock concentrate , red wine vinegar , and 1/3 cup reserved pasta cooking water (2/3 cup for 4 servings). Cook, stirring occasionally, until thickened, ⏱️ 2 minutes . TIP: If pasta isn’t done cooking yet, ladle pasta water directly from the pot. Taste and season with salt and pepper if desired. Use pan used for shrimp or sausage here.

   veggie stock concentrate: 4 unit, red wine vinegar: 3.333 tbsp
5. 

   5

   Once Brussels sprouts are finished roasting, return pan with onion and mushrooms to medium heat. Stir in drained cavatappi, sour cream , and half the Brussels sprouts until evenly coated. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. TIP: For a richer sauce, stir in 1 TBSP butter. Stir in half the shrimp or half the sausage along with drained cavatappi.

   sour cream: 3 tbsp
6. 

   6

   Divide pasta between bowls; top with remaining Brussels sprouts. Garnish with chives and serve. Serve remaining shrimp or remaining sausage atop bowls. Chicken Sausage is fully cooked when internal temperature reaches 165°.