|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.