Brussels sprouts work well in countless recipes, from pasta to main courses to side dishes. Here are four easy pasta recipes you should try this winter.
Spaghetti with brussels sprouts and bacon
Rinse 7 oz. brussels sprouts, remove the core, and cook boiling salted water for 10 minutes. Remove with a skimmer, then cook 5 oz. spaghetti in the same water. In the meantime, divide each brussels sprout into four pieces. Brown bacon cubes or strips in a pan with oil, add the brussels sprouts, and cook everything together then add salt and pepper. Add the spaghetti to the brussels sprouts and bacon, and top with grated cheese.
Baked pasta with brussels sprouts
Start by boiling 8 oz. cabbage in salted water. Once cooked, remove the vegetables from the pot and use the same water to cook 14 oz. rigatoni or pennette. While the pasta is cooking, divide the brussels sprouts into four, then butter an oven dish, drain the pasta, mix it with the brussels sprouts. Add 2 cups béchamel sauce and a handful of grated Parmigiano Reggiano cheese. Once the contents are poured and leveled off in an ovenproof dish, give one last generous sprinkling of cheese and bake in the oven for half an hour at 350°F.
Gnocchi with Brussel sprouts and anchovies
Gnocchi with brussels sprouts and anchovies
First, cook 8 oz. brussels sprouts in salted water for just over five minutes. Set aside with a skimmer and cook 10 oz. gnocchi in the same water. Roughly chop the brussels sprouts, then auté them in a pan with oil, 1 garlic clove, pepper, and oil-packed 10 anchovies. Drain the gnocchi and sauté them for around 30 seconds with everything else, then serve.
Tagliatelle with brussels sprouts and gorgonzola cheese
Start by washing, quartering, and sautéing 12 oz. brussels sprouts in a pan with oil and 1 garlic clove. After five minutes, boil 12 oz. tagliatelle in salted water. Set aside some of the pasta cooking water then drain the tagliatelle. Combine with the brussels sprouts, adding 7 oz. gorgonzola, the pasta cooking water, and a pinch of pepper. Cook over low heat for a few moments then serve. To further boost the flavor, crumble some walnuts over the top.
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