Orecchietta Pasta with Cauliflower and Brussels Sprouts - Northern Michigan's News Leader

Orecchietta Pasta with Cauliflower and Brussels Sprouts

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12 oz Bucatini or perciatelli
1/2 cup plus 2 tbs Extra virgin olive oil
1/2 lb Cauliflower florets
1/2 lb Brussels sprout (halved)
  Salt and freshly ground black pepper
1 Small onion (finely chopped)
2 Large garlic cloves (thinly sliced)
4 Plump oil-packed anchovies (minced)
1/2 tsp Crushed red pepper
1 tsp Chopped rosemary
1 tsp Chopped thyme
1/2 cup Dry bread crumbs
1/2 cup Freshly grated Parmigiano-Reggiano


In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of the oil to the skillet along with the garlic, onion, anchovies, crushed red pepper, rosemary and thyme; cook, stirring until onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.

Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.