Brussels Sprouts and Eggs Bucatini

Submitted by lizzy482

"My favorite Brussels sprouts recipe! I think I found this in a BHG magazine."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 6 ounces dried bucatini pasta
• 6 tablespoons extra-virgin olive oil
• 1 cup panko breadcrumbs
• 1 lb Brussels sprout, shredded (4 cups)
• 1⁄2 teaspoon kosher salt
• 1 (3 1/2 ounce) jar capers, drained (1/3 cup)
• 1⁄3 cup snipped flat-leaf Italian parsley
• 1⁄4 teaspoon crushed red pepper flakes
• 6 hard-cooked eggs, peeled and coarsely chopped

directions

1. Toast 1 cup panko (or Italian breadcrumbs in a pinch) and 1 Tbsp olive oil until golden brown. Set aside.
2. Cook pasta according to directions and reserve 1 cup of pasta water. Set aside.
3. While pasta is cooking, heat 4 Tbsp of olive oil in a big pan over medium heat. Add Brussels sprouts and salt. Cook and stir 4 minutes (I like a little longer so that a few pieces are turning golden).
4. Stir in pasta, chopped eggs, capers, parsley, and crushed red pepper. Toss and add enough pasta water to coat (I usually use less than half).
5. Transfer to serving dish, top with toasted panko, additional parsley if desired and drizzle with olive oil.