Bring 8 cups water and 2 tsp. salt to a boil in a medium pot

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

Cook the Garlic Chips Line a plate with a paper towel.Slice garlic very thinly. Make sure to slice as thin and uniformly as possible.Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 10-15 minutes.Immediately remove browned slices to towel-lined plate and let cool. Reserve oil and pan.While garlic cooks, prepare ingredients and cook pasta.

Cook Pasta and Prepare Ingredients Once water is boiling, add pasta and cook until al dente, 10-12 minutes.Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, trim stems off Brussels sprouts and thinly slice.On a separate cutting board, remove Italian sausage from casing.

Cook the Sausage Return pan used to crisp garlic to medium heat.Add Italian sausage to hot pan and cook, breaking into small pieces with a spoon, until no pink remains, 4-6 minutes.Remove from burner. Remove sausage to a plate.Reserve pan; no need to wipe clean.

Cook the Brussels Sprouts Return pan used to cook sausage to medium heat and add 2 tsp. olive oil.Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.

Finish the Dish Add sausage and white wine and cook until almost evaporated, 30-60 seconds.Add reserved pasta water, chicken demi-glace, and cream. Bring to a simmer and cook until slightly thickened, 1-2 minutes.Remove from burner. Stir in pasta. Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!