Bucatini With Brussels Sprouts, Sausage, & Gorgonzola Cheese

Ingredients:

• 2 Tablespoons Olive Oil
• 4 Italian Sausage Links, Meat Removed From Casings
• 1 Pound Brussels Sprouts, Trimmed & Sliced Thin
• 1 Small Onion, Peeled & Diced
• 4 Cloves Garlic, Peeled & Thinly Sliced
• 1 Red Hot Chili Pepper, Minced (Optional)
• 1 Teaspoon Fresh Thyme, Chopped
• 5 Ounces Gorgonzola Cheese
• 1/2 Pound Bucatini Or Other Pasta (See Notes Above)

To Serve:

• 1/3 Cup Lightly Toasted Walnuts, Chopped
• 1/4 Cup Gorgonzola Crumbles

Directions:
Put a large pot of salted water on to boil for the pasta.
In a frying pan, heat the oil, then cook the sausage meat, breaking it up with two forks as it cooks until no longer pink.
Add the onions, and cook until translucent.
Add the brussels sprouts, garlic, chili pepper, and thyme, and mix with the sausage.
Cover, and cook over medium heat until the sprouts are tender crisp.
Once the pasta has been cooked until "al dente", drain, reserving a cup of the pasta water.
Return the pasta to the pot and add the sausage and sprout mixture and gorgonzola.
Add a few spoonfuls of water, mix with the pasta, and cook over high heat until piping hot.
Serve in individual bowls, topped with toasted chopped walnuts and gorgonzola crumbles.