Three and a half cheers for those tiny cabbages that are aces in both flavor and crunchy texture: the Brussels sprouts. This pasta combines the sprouts, thinly sliced for the best bites, with slightly spicy sausage, an homage to the classic combination of pork and cabbage. Thinly sliced garlic, crisped to perfection, and a white wine cream sauce round out a meal that will have your entire household singing “hip hip hooray.”
Line a plate with a paper towel.
Slice garlic very thinly. Make sure to slice as thin and uniformly as possible.
Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 12-15 minutes.
Once garlic slices are golden brown, immediately remove to towel-lined plate and allow to cool. Reserve oil and pan.
While garlic cooks, prepare ingredients and cook pasta.
Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, trim stems off Brussels sprouts and thinly slice.
Remove sausage from casing.
Cook the Sausage
Return pan used to crisp garlic to medium heat.
Add Italian sausage to hot pan and breaking up with a spoon until no pink remains, 4-6 minutes.
Remove from burner. Remove sausage to a plate.
Reserve pan; no need to wipe clean.
Cook the Brussels Sprouts
Return pan used to cook sausage to medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-7 minutes.
Finish the Dish
Add sausage and white wine and cook until almost evaporated, 30-60 seconds.
Add reserved pasta water, chicken demi-glace, and cream. Bring to a simmer and cook until slightly thickened. 1-2 minutes.
Remove from burner. Stir in pasta.
Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!