ORLANDO CITY PASTA
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Bucatini and Brussel Sprouts

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.
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  • Home
  • About
  • Products
    • Long Extruded Pasta
    • Short Extruded Pasta
    • Stuffed Pasta, Gnocchi, Sheets
  • Recipes
  • Market Pasta Selections
  • Contact
  • Jobs