Description
A great weeknight dinner. Easy cleanup.
Ingredients
- 2 teaspoons Extra Virgin Olive Oil
- 1 pound Ground Sweet Or Hot Italian Sausage
- ¾ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 cup Chopped Onion
- 2 teaspoons Minced Garlic
- 1 pound Brussels Sprouts, Trimmed & Halved
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 2 cups Water
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1-½ teaspoon Sugar
- ½ teaspoons Italian Seasoning
- 8 ounces, weight Cavatappi, Uncooked
- 4 ounces, weight Sliced Mozzarella
- 1 Tablespoon Chopped Parsley For Garnish
Preparation
Preheat a large, oven proof deep skillet or saute pan on medium high heat. Add olive oil, sausage, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook until sausage is no longer pink (about 7-8 minutes), breaking sausage into small chunks using a wooden spatula. Transfer sausage into a plate.
Discard fat, reserving 1 tablespoon in the pan. Reduce heat to medium. Add onion and garlic. Cook, stirring for 1 minute. Add Brussels sprouts, onion powder, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally. Add water, crushed tomatoes, sugar, Italian seasoning, cavatappi and sausage. Bring to a boil. Cover and simmer for another 15-18 minutes or until pasta is al dente.
Preheat oven to low broil. Place mozzarella slices over pasta. Place pan in oven and broil until cheese melts and bubbles. Garnish with chopped parsley or basil.
