Bucatini and Brussel Sprouts
We know brussel sprouts can be a bit divisive, but paired in this velvety sauce with our fresh bucatini, it's sure to convert even the stubbornest of sprout haters. Can't sway you? Check out our carnivore-friendly bucatini carbonara recipe.
Bucatini and Brussel Sprouts
serves 2
prep: 10 min
cook: 15 min
Ingredients:
1 9 oz bag bucatini
1 ½ cup brussel sprouts, shredded
3 shallots, diced
2 tbsp olive oil
2 tbsp butter
1 pinch crushed red pepper
1 clove garlic minced
½ tsp salt
¼ tsp pepper
¼ cup white wine (chardonnay)
¼ cup parsley, chopped
¼ cup parmesan, grated
1. Heat olive oil over medium heat and add garlic, shallots and crushed red pepper stirring occasionally for about 1-2 minutes.
2. Add salt, pepper, wine and butter.
3. When butter is melted, add brussel sprouts coating with sauce, cover and remove from heat.
4. Cook pasta in boiling water for 1-3 minutes.
5. Toss pasta with sauce, parsley and cheese.
serves 2
prep: 10 min
cook: 15 min
Ingredients:
1 9 oz bag bucatini
1 ½ cup brussel sprouts, shredded
3 shallots, diced
2 tbsp olive oil
2 tbsp butter
1 pinch crushed red pepper
1 clove garlic minced
½ tsp salt
¼ tsp pepper
¼ cup white wine (chardonnay)
¼ cup parsley, chopped
¼ cup parmesan, grated
1. Heat olive oil over medium heat and add garlic, shallots and crushed red pepper stirring occasionally for about 1-2 minutes.
2. Add salt, pepper, wine and butter.
3. When butter is melted, add brussel sprouts coating with sauce, cover and remove from heat.
4. Cook pasta in boiling water for 1-3 minutes.
5. Toss pasta with sauce, parsley and cheese.
