Brussel sprouts are freaking DELICIOUS if done right. Sweet and full of flavor. My kid and I love them. Roasted, sauteed and even grilled. They are SOOOO good for you too.
However, leave it to me to take something healthy and mound it up with cream, cheese and butter. Cause that's what I do man. And that's why I'll never be a size 2.
If you have ever turned your nose up at Brussel sprouts before, this may make you change your mind. It really is a fabulous dish if I do say so myself. It's hearty, and it has a flavor that you just can't get anywhere.
I know you guys will love it, so before you say "ew", just trust me. You won't regret it!
Creamy Brussel Sprout Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-6 people
3 cups of brussel sprouts, cleaned and halved
1 shallot, minced
3 cloves of garlic, minced
2 TBSP EVOO
4 TBSP butter
2 sprigs of fresh thyme
3/4 cup of heavy cream
1/4 cup of shredded fontina cheese
1/4 cup of good parm cheese
salt and pepper to taste
1 lb of hearty pasta like gobetti or rigatoni
pasta water, for thinning, if needed
Put a large pot of water on to boil for the pasta.
In a large, deep skillet heat up the olive oil and butter until nicely melted over a medium flame.
Add the shallot and garlic and saute until translucent.
Crank the heat up to a medium high and throw in your brussel sprouts and the thyme sprigs. Hit with a little salt and freshly ground black pepper. (Be careful of the salt, because the cheese is salty and you don't want to kill your dish!) Get some nice color on them. This should take about 5-7 minutes or so.
Liberally salt your boiling pasta water and drop the dried pasta in.
Reduce your brussel sprout pan down to a medium low heat. Add the heavy cream and simmer gently.
Add the grated cheeses into the mix and slowly incorporate til melty.
If you find it is too thick, which it probably will be, slowly add 1 ladleful of starchy pasta water to thin it out. Continue to simmer and reduce down, adding more pasta water if necessary.
About a minute or so before the pasta is done, pull it out of the water and toss into the creamy brussel sprout mixture. (Save your pasta water, you may need to add a smidge again!)
Crank the heat up to high and toss continuously until the pasta is fully cooked to al dente and the sauce is thickened and all of the pasta is coated generously.
Remove the thyme sprigs and top with some freshly grated parm.
Enjoy guys! This one is a winner!
Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram