More >

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 is featured in show 1715, Brussels Sprouts — Cavolini di Bruxelles.


  1. samantha steven's avatar

    samantha steven

    Hi! I absolutely love this recipe. I’ve made it multiple times now. I am dealing with bronchitis from a couple of years now. My medical condition
    involves me to eat a lot of vitamin C rich food. Thanks for this healthy recipe. Blessings, Samantha.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!