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Brussels Sprouts Pasta

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“Recipe from Alice Waters at Chez Panisse. Proportions are to be taken with a LARGE grain of salt--really, do whatever looks right to you. This is a very unusual and wonderful recipe. We had this for dinner tonight and loved it!”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the stem out of each sprout and separate into its leaves.
  2. Thinly slice the hearts. Slice red onion very thinly and chop some garlic. Start cooking the pasta (a sturdy dry type, such as farfalle or penne; orrechiete is good because it's the same shape and size as the leaves).
  3. Heat a saute pan, add a little olive oil, toss in the sprouts, salt and pepper them, and saute for about a minute over very high heat.
  4. Then add the sliced onions and a pinch of hot pepper flakes, and continue to saute until the sprouts are tender and a little browned, 2-5 minutes. Remove from the heat, add the garlic, and toss. If the garlic appears to be browning, add a splash of water to the pan.
  5. Squeeze a little lemon onto the sprouts and when the pasta is done, add it, drained, to the saute pan and toss everything together. Taste and adjust the seasoning. Serve drizzled with good extra-virgin olive oil. If you want, toss the pasta with some toasted bread crumbs, but if the sprouts are very sweet and tasty, don't bother.

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