One Pot Sausage, Brussels Sprouts and Cavatappi

One Pot Sausage, Brussels Sprouts and Cavatappi:

2 tsp. extra virgin olive oil

1 lb. ground sweet or hot Italian sausage

3/4 tsp. salt

1/2 tsp. black pepper

1 cup chopped onion

2 tsp. minced garlic

1 lb. brussels sprouts, trimmed & halved

1/4 tsp. onion powder

1/4 tsp. garlic powder

2 cups water

1 can (28 oz.) crushed tomatoes

1 1/2 tsp. sugar

1/2 tsp. Italian seasoning

8 oz. cavatappi, uncooked

4 oz. sliced mozzarella

1 tbsp. chopped parsley for garnish

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 tsp pepper. Cook until sausage is no longer pink (about 7-8 minutes), breaking up into small chunks using a wooden spatula. Transfer sausage into a plate. Discard fat, reserving 1 tablespoon in 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. Makes 6 servings.