I don't think there is a vegetable so underrated as Brussels sprouts and yet they are truly delicious, especially when roasted. In this easy recipe I combine them with green beans, leeks and sun-dried tomatoes for a great sauce for penne, or just skip the penne and have it as a side dish. The word cavolini is from the Latin meaning stem.
1 pound green beans, stemmed and cut in half
8 Brussels sprouts, trimmed and quartered
1/3 cup Filippo Berio olive oil
1 1/2 cups chopped leeks or onions
1 clove garlic, minced
1/3 cup diced sun-dried tomatoes with their oil
1 teaspoon hot red pepper flakes or hot red pepper paste
Salt to taste
Black pepper to taste
3/4 pound penne
1/2 cup grated Pecorino cheese
Preheat the oven to 350F.
Put the beans and Brussels sprouts in a small bowl and toss them with 2 tablespoon of the olive oil. Sprinkle them with salt and pepper and transfer them to a baking pan; bake them for 25-30 minutes or until tender and nicely browned. Transfer to a bowl.
Heat the remaining olive oil in a large sauté pan, stir in the leeks and cook them over medium heat until they soften; stir in the garlic and cook until it softens. Transfer the bean and Brussels sprout mixture to the sauté pan; stir in the tomatoes, and red pepper flakes or pepper paste and cook for 3 or 4 minutes, stirring occasionally. Season with salt and pepper. Keep the sauce warm.
Cook the penne in 4 quarts of boiling salted water until they are al dente. Drain in a colander. Add the penne to the sauté pan and stir everything well for a couple of minutes. Transfer the penne to a platter, sprinkle with the cheese and serve.
This recipe is featured in show 1715, Brussels Sprouts — Cavolini di Bruxelles.
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