Being blanketed by a wintry sea of snow is somehow a refreshing way to head out of 2010. But after 3 days of slush, chilly temperatures and being a bit too cooped up for my own good, one can't help but crave a little cold-weather comfort food. The lonely Brussels sprouts and prosciutto in my fridge seemed like the perfect pairing for a cozy, indulgently healthful dinner. Who knew fiber and antioxidant-rich B. sprouts could be such shining stars in a pasta dish. I'll definitely be making this again in 2011!
Pasta with Brussels Sprouts, Prosciutto & Parmesan Sauce
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.
Images: my own
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