Penne with Brussels Sprouts and Green Beans / Penne con Cavolini di Bruxelles e Fagiolini
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 was featured on Season 17 - Episode 1715.