Best Orecchiette With Brussels Sprouts And Bratwurst Recipes

Bacon and Brussels Sprout Orecchiette image

Provided by Giada De Laurentiis

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 teaspoon kosher salt, plus additional for seasoning pasta water
1 pound orecchiette
1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan
3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds

Steps:

Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.

Orecchiette with Vegan Sausage and Brussels Sprouts image

Provided by Food Network Kitchen

Time 1h5m

Yield 4

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
2 tablespoons olive oil, plus more, for drizzling
1 yellow onion, halved and thinly sliced
6 ounces vegan Italian-style sausage, such as Fields, crumbled by hand or chopped
1 teaspoon fennel seeds
12 ounces dried orecchiette
1 pound Brussels sprouts, halved lengthwise, cored and separated into leaves
3 cloves garlic, minced
Pinch of red pepper flakes
Zest of 1 lemon

Steps:

Bring a large pot of salted water to a boil.
Add 1 tablespoon each of the butter substitute and oil to a large nonstick skillet over medium heat. Add the onions and season with a bit of salt. Cook, stirring frequently, until the onions caramelize, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onions and sausage to a bowl or plate and set aside.
Add the pasta to the boiling water and cook until al dente, about 10 minutes
Meanwhile, add the remaining 1 tablespoon each butter substitute and oil to the skillet used to cook the onions. Heat over medium-high heat, then add the Brussels sprouts and season with salt and pepper. Cook, tossing frequently, until they begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Return the onions and sausage to the skillet and keep warm over low heat.
Drain the pasta, reserving some of the cooking liquid. Toss the pasta with the Brussels sprouts, onions and sausage in the skillet or a large bowl. Stir in the lemon zest. Moisten with some of the reserved cooking liquid as needed; drizzle with oil if it looks dry. Season with salt and pepper.
Divide the pasta among dishes and serve.