serveitforth.com recipes
Pasta with Brussels Sprouts, Brown Butter, and Parmesan
4 oz unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, finely chopped
1 lb. Brussels sprouts, tough outer leaves removed and sliced thinly on a mandolin or in a food processor
4 oz (about 1 1/2 c) freshly grated Parmigiana-Reggiano
1 lb. Gemelli or other short pasta
salt and lots of freshly ground pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving about 2 cups of the cooking water.
2. Meanwhile, as the water is heating and the pasta is cooking, prepare the sprouts: In a large wide pan big enough to hold the sprouts and the pasta, melt the butter over medium heat. Let the butter cook until the solids have separated and turned golden brown, and it smells nutty.
3. Add the onion and garlic to the butter with a bit of salt and cook until very soft, about 8 minutes. Reduce the heat if necessary to keep the butter from getting any darker.
4. Add the Brussels sprouts to the onion mix, season and cook 5 minutes or so, stirring frequently to coat the sprouts, until they are tender but not too soft.
5. Add the drained pasta and half of the reserved pasta water to the Brussels sprouts and toss together. If it seems very dry, add more of the water.
6. Turn off the heat and stir in the cheese.
7. Taste and season with salt and lots of freshly ground black pepper. Serve immediately.
Variations: This would be delicious with some diced Pancetta: Cook it in the butter before adding the onion. Toasted walnuts, finely chopped, are good with pastas like this, too. Add them when you add the cheese.