Skip to main content

brussels sprouts and cauliflower pasta

This dish was by far the best way I've ever eaten Brussels Sprouts.  They cook down into this delicious sauce with the cauliflower and make for one lovely pasta dish.  I'd serve this any night of the week and for guests too.  

It made for a dish where Benjamin and I easily wanted seconds and were happy to eat up the rest for lunch the next day.  Although lunchtime leftovers are a daily thing for us, it's good when you're really looking forward to them.

This dish calls for anchovies and although you could think of leaving them out, I wouldn't.  Chances are you've had anchovies in delicious pasta sauces before or your favorite Caesar salad dressing and maybe didn't even know it.  They melt into the sauce and transform it in my opinion to make it a dish you could easily find served at a restaurant.  This meant that once again I was proud of our efforts in the kitchen and thankful that we enjoy making good food at home, whether we have to or not.

{Recipe thanks to and Adapted from Food and Wine}

{Ingredients You'll Need}
  • 1 package bucatini or other spaghetti-like noodle you like
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 pound cauliflower florets cut into 1-inch pieces
  • 1/2 pound brussels spouts, halved or quartered if large
  • salt and pepper to taste
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 1 can oil packed anchovies, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon chopped rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan
1.  In a large pot of salted water cook the pasta until al dente.  Drain the pasta reserving 1/2 cup of the pasta water.

2.  Meanwhile in a deep skillet heat 1/4 cup of the oil then add the vegetables and season with salt and pepper.  Cover and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Add another 1/4 cup of the oil along with the onion, garlic, anchovies, red pepper, rosemary, and thyme.   Cook for about 3 minutes longer.

3.  Cover the mixture again until everything is tender, about 3 more minutes. 

4.  In a small skillet heat the remaining 2 T oil and then add the breadcrumbs, stirring to toast them for just about 4 minutes.  Remove from the heat and season with salt and pepper.

5. Add the pasta and reserved cooking liquid to the skillet with the veggies.  Stir everything together to coat the pasta and turn on the heat again to medium until the liquid absorbs into the noodles.  Toss in the cheese then remove everything from the heat and serve immediately in big bowls!

Enjoy... I know you will!


Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!

I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.

I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.

So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…