Pasta with Brussels Sprouts, Prosciutto and Parmesan
Serves :: 4
8 oz (1/2 box/bag) tubular pasta (I used casarecce here, thank you Eataly!)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
4 cups Brussels sprouts, trimmed and thinly sliced
2 slices prosciutto, roughly chopped
salt and freshly ground pepper to taste
1/4 - 1/2 teaspoon red pepper flakes or 1 small chili pepper, thinly sliced
1/2 cup whole milk
1 1/2 tablespoons butter
2/3 cup freshly grated Parmesan or pecorino Romano cheese
Cook pasta for 11-13 minutes in salted boiling water.
While water is boiling, add olive oil to pan and cook garlic for 2 to 3 minutes over medium-low heat. Increase heat to medium-high and add Brussels sprouts and chicken broth. Saute for 5 minutes, add prosciutto, season with salt, pepper and red pepper flakes. Cook until sprouts are soft, about another 7 to 8 minutes.
In a separate small saucepan, combine butter, milk and cheese over medium-low heat. Bring to a simmer and allow cheese to fully melt.
Drain pasta and add back to pot. Toss pasta with Brussels sprouts mixture and cheese sauce and serve.
Wednesday, July 11, 2012
Looks great!! I’ve never tried this pasta version before so very curious to give it a try. Thanks for the recipe. This recipe looks very easy to prepare.
Friday, August 10, 2012
Wow! Superb delicious. Pasta with Brussels Sprouts is my favorite. Has not been any I week I have not tasted it yet. Thanks
Friday, September 07, 2012
Thursday, September 20, 2012
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Monday, October 22, 2012
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