Chicken Sausage & Brussels Sprout Cavatappi

🥘 Ingredients

• black pepper
  ½ tsp
• brussels sprouts
  6 oz
• button mushrooms
  4 oz
• cavatappi pasta
  4 oz
• chives
  2 tbsp
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• italian chicken sausage mix
  6 oz
• onion
  1 unit
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  2 tsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   veggie stock concentrate sour cream italian chicken sausage mix onion cavatappi pasta button mushrooms brussels sprouts red wine vinegar chives garlic powder cooking oil salt black pepper

   veggie stock concentrate: 2 tsp, sour cream: 2 tbsp, italian chicken sausage mix: 6 oz, onion: 1 unit, cavatappi pasta: 4 oz, button mushrooms: 4 oz, brussels sprouts: 6 oz, red wine vinegar: 2 tbsp, chives: 2 tbsp, garlic powder: 1 tsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter brussels sprouts lengthwise.
3. 

   3

   Toss brussels sprouts on a baking sheet with a drizzle of cooking oil, half the garlic powder, a pinch of salt, and pepper. Roast on top rack until golden brown and tender, ⏱️ 15 minutes to ⏱️ 20 minutes .
4. 

   4

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve 1%cup pasta cooking water, then drain. While pasta cooks, halve, peel, and thinly slice onion. Trim and thinly slice button mushrooms. Mince chives.
5. 

   5

   Heat a drizzle of oil in a large pan over medium heat. Add onion, a pinch of salt, and pepper; cook, stirring occasionally, until browned and softened, ⏱️ 6 minutes to ⏱️ 8 minutes . Add mushrooms and remaining garlic powder; cook, stirring occasionally, until tender, ⏱️ 4 minutes to ⏱️ 5 minutes . Stir in veggie stock concentrate, red wine vinegar, and ⅓%cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Taste and season with salt and pepper if desired.
6. 

   6

   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. For a richer sauce, stir in 1%tbsp butter.
7. 7

   Divide pasta between bowls; top with remaining brussels sprouts. Garnish with chives and serve.