Brussel Sprouts are one of my favorite fall veggies and paired with pasta and pancetta, these ingredients make a hearty and savory dish. (Recipe courtesy of Rachel Ray)
Ingredients
1/2 pound spinach fettuccine
Salt
3 tablespoons butter
3/4 pound Brussels sprouts, trimmed and thinly sliced
3 oz inch thick sliced prosciutto or pancetta, sliced
2 cloves garlic, finely chopped or 1 shallot, finely chopped
3 to 4 sprigs fresh sage, thinly sliced
A few grates fresh nutmeg
1 1/2 cup reserved pasta water
1/2 cup grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta, salt water and cook fettuccine to al dente. Reserve 1 1/2 cups starchy cooking liquids just before draining.
Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, add the prosciutto or pancetta and brown 2-3 minutes. Add the sprouts and sauté 3-4 minutes, add garlic or shallot and sage, and toss 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain pasta and add reserved cooking liquid to sprouts. Toss with pasta and cheese, adjust seasonings and serve.
No comments:
Post a Comment