Orecchiette With Shredded Brussels Sprouts Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 4 days. Servings: 2 to 3 (makes about 4 1/2 cups)
Total time: 35 mins Ingredients - 1/2 teaspoon fine salt, plus more as needed
- 8 ounces dried orecchiette
- 2 tablespoons salted butter (regular or nondairy)
- 1 tablespoon olive oil
- 1 small yellow onion (6 ounces), chopped
- 2 garlic cloves, finely grated or pressed
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup (about 1 ounce) finely grated regular or nondairy parmesan cheese (such as Violife or Follow Your Heart), plus more for serving
- 1/4 cup heavy cream or full-fat coconut milk
- 6 fresh sage leaves, thinly sliced
Steps 1. Bring a medium (3-to-4-quart) pot of water to a boil over high heat and season with salt. Stir in the orecchiette and cook according to the package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. 2. While the pasta is cooking, in a large (12-inch) skillet over medium-high heat, heat the butter and oil. Once the butter melts and starts to foam, add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts, 1/2 teaspoon of the salt, the black pepper, nutmeg and red pepper flakes, and cook, stirring frequently, until the sprouts start to soften, about 5 minutes. Add the parmesan, cream and sage, and stir to combine. Reduce the heat to low, and let the mixture gently simmer while the pasta finishes cooking. 3. Add the pasta and 1/4 cup of the reserved cooking water to the sprouts in the skillet. Toss together until the sauce coats the pasta and everything is well combined. Add a little more of the cooking water to loosen the sauce, if needed. Taste, and season with more salt and black pepper, as needed. 4. Divide among individual bowls, top with more parmesan and serve hot. Adapted from "The Monday Pasta Club" by Ed Barrow (Kyle Books, 2024). Tested by Joe Yonan. Nutrition information per serving (about 1 1/2 cups, using regular parmesan and heavy cream), based on 3: Calories: 574; Total Fat: 25 g; Saturated Fat: 12 g; Carbohydrates: 71 g; Sodium: 519 mg; Cholesterol: 51 mg; Protein: 17 g; Dietary Fiber: 7 g; Sugar: 7 g.
Substitution suggestions + other tips and ideas: - Orecchiette >> fusilli or farfalle.
- Brussels sprouts >> green cabbage.
- To make it spicier >> increase the red pepper flakes to 1/2 or 1 teaspoon, depending on your heat tolerance.
- Salted butter >> unsalted butter, but you may need to season with more salt.
- Gluten-free? >> Use gluten-free pasta.
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