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Bucatini with Brussels Sprouts

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  • Serves: 4
  • Source:

    Cucina Etc., RD.ca web exclusive

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
  2. In a skillet, brown the shallots lightly in the butter.
  3. Add the Brussels sprouts, sauté a few minutes and add to the pasta.
  4. In a saucepan over medium heat, melt the cheese in the cream, stirring until the mixture is thick and smooth.
  5. Pour the sauce over the pasta, toss well and sprinkle with parsley.
  6. Serve immediately.

Ingredients

  • 450 g (1 lb) bucatini
  • 500 ml (2 cups / 200 g) grey shallots, sliced thinly
  • 45 ml (3 tbsp) butter
  • 750 ml (3 cups / 275 g) Brussels sprouts, trimmed and quartered
  • 500 ml (2 cups / 195 g) Asiago cheese, grated
  • 500 ml (2 cups) 35% cream
  • Salt and freshly ground pepper, to taste
  • 30 ml (3 tbsp) flat parsley, chopped

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