Sprout Orecchiette

These are Brussels sprouts but with a difference. First, they are finely shredded and sautéed in plenty of butter flavoured with nutmeg and sage, then they are combined with orecchiette, double (heavy) cream and plenty of Parmesan. 

INGREDIENTS

• 40g (1½oz) salted butter 

  THE MONDAY PASTA CLUB: 60 pasta recipes for every occasion Ed Barrow

• olive oil, for frying

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 200g (7oz) Brussels sprouts, trimmed then finely shredded as thinly as possible

• freshly grated (ground) nutmeg

• 1 teaspoon dried chilli flakes 

• 150g (5½oz) orecchiette 

• 100ml (3½fl oz) double (heavy) cream 

• 6 sage leaves, finely shredded 

• 50g (1¾oz) finely grated (shredded) Parmesan cheese, plus extra to serve

• salt and pepper

DIRECTIONS

Put a large pan of well-salted water on to boil for the pasta. 

Add the butter to a large frying pan (skillet) along with a glug of oil and place over a medium heat. Once the butter is melted and starts to foam, add the onion and fry for 4 minutes until softened. Then add the garlic and fry for a further minute before adding the shredded sprouts. Season well with salt and pepper and a little grated (ground) nutmeg and add the chilli flakes. Continue to fry gently for 10 minutes until the sprouts have started to soften. 

After the sprouts have been cooking for 10 minutes, add the orecchiette to the pan of boiling water and cook until al dente, using the timing on the packet instructions as your guide.

Meanwhile, add the cream and sage to the sprouts, followed by the Parmesan. Mix well and gently simmer over a low heat while the pasta finishes cooking.

Drain the orecchiette, reserving some of the cooking water. Add the pasta to the sprouts pan followed by a splash of the cooking water. Toss together over the heat until well combined and the sauce coats the orecchiette. Add a little more cooking water to loosen the consistency of the sauce if needed. Taste for seasoning then divide between 2 bowls and top with extra Parmesan.

Excerpted with permission from The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow. Kyle Books, October 8, 2024, Hardcover, $26.99, 176 pages, color photography throughout. Photography by Ola O. Smit

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