Italian Sausage and Brussels Sprouts Pasta

Ingredients:

1 lb Italian sausage (5 links)
1 lb Brussels sprouts
1 lb Farfalle pasta
4 garlic cloves
1 medium onion
1 heaped tblsp sour cream
1/4 c grated Parmesan cheese
1 c pasta water
1 tsp garlic powder
1 tsp onion powder
2 tsp oregano
1 tsp parsley
salt and pepper to taste.

1. Heat a pan on medium heat. Dice onions, crush with the side of your knife, peel and finely chop your garlic, cut off the ends and peal the outer layers of leaves off the Brussels sprouts and halve them. Remove the skin from the sausages. Put on a pot of water to boil for the pasta. Salt with about 2 palm-fuls of sea salt.

2. In a pan over medium heat, add about 2 tablespoons of olive oil, add your onions, garlic, and a pinch of salt. Saute until they start to brown, then add in your sausage and cook through. Once the water has come to a boil, add in your pasta, and add in the Brussels sprouts as well. Cook the pasta and brussels sprouts for 6 minutes. Scoop out the Brussels sprouts and reserve a cup of the pasta water for the sauce. Add the Brussels sprouts to your pan with the sausage, onions and garlic.

3. Turn up the heat on the sausage, onions, garlic, and Brussels sprouts. Add in the pasta water, parsley, oregano, garlic powder, and onion powder, add two tablespoons of unsalted butter. Cook until sauce thickens, turn down heat, simmer for 10 minutes, finish with the heaped tablespoon of sour cream and 1/4 cup of Parmesan, add pasta into the sauce and coat well.