|
Recipe
Corner
Recipe
taken from
"Sheet
Pan Suppers"
by
Molly Gilbert
Roasted Brussels Sprouts &
Pancetta Pasta
serves 4 as a main dish , 4 to 6 as a
side (without pasta)
1 pound dried pasta, such as spaghetti
or fettuccine
3 tablespoons extra virgin olive oil,
plus extra for coating the pasta
2 pounds Brussels sprouts, trimmed and
halved vertically
4 ounces pancetta, diced
1 shallot, thinly sliced
3 or 4 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black
pepper
1/4 cup dry white wine or water
shaved Parmesan cheese, pomegranate
seeds, or toasted walnuts or pine
nuts, for garnish (optional)
1. Set a large pot of water to boil
over high heat. When at a rolling
boil, drop the pasta into the pot and
cook according to package directions
until al dente. Set aside a cup of the
pasta water before draining the
noodles. Transfer the drained pasta
back into the pot, toss with a drizzle
of olive oil to coat, and cover to
keep warm.
2. While the water is coming to a
boil, preheat the oven to 425 degrees
F with a rack in the center position.
3. Toss together the Brussels sprouts,
3 tablespoons olive oil, pancetta,
shallot, garlic, thyme, salt and
pepper on a sheet pan until everything
is combined and well coated in oil.
Spread the Brussels sprouts in a
single layer and roast until the
pancetta is crisp and the Brussels
sprouts are browned and charred in
spots, 20 to 30 minutes.
4. Remove the pan from the oven and
stir the wine into the still-hot
sprouts, scraping the bottom the pan
to release any flavorful brown bits
into the dish.
5. Carefully transfer the contents of
the sheet pan to the waiting pasta and
use kitchen tongs to toss everything
together. If the pasta looks dry or
clumpy, add the reserved pasta water
by the quarter cup to loosen.
6. Serve warm, with a scattering of
Parmesan, pomegranate seeds, or
toasted nuts, if you like.
|
