10.02.2012

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!





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