Spaghetti With Brussel Sprouts and Sage Butter (Rachael Ray)

Total Time
35mins
Prep 15 mins
Cook 20 mins

I saw Rachael make this on her daytime show. Had to try it, with adjustments. Very good and not a huge ingredient list.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Toast bread in hot oven to golden brown.
  3. Pulse the bread in food processor to make fresh, large breadcrumbs.
  4. Using the tip of a very sharp paring knife.
  5. remove the core of the Brussels sprouts and separate leaves.
  6. You should yield 3 cups loosely packed leaves.
  7. Bring a large pot of water to a boil.
  8. Salt water.
  9. Peel the potato and cut into thirds horizontally,.
  10. then slice the thirds of potato across lengthwise,.
  11. into about 1/4-inch slices.
  12. Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
  13. Remove potatoes and cabbage from water with a spider.
  14. or strainer and transfer to a serving bowl.
  15. Cook pasta in boiling water to al dente in the same water.
  16. Reserve a little starchy cooking water just before draining.
  17. Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
  18. Add pasta to potatoes and cabbage in the serving bowl.
  19. Pour butter and sage over top and season with salt, pepper and nutmeg.
  20. Add some cheese – a couple of handfuls.
  21. toss pasta to combine and taste to adjust seasonings.
  22. Use a splash of starchy cooking water if pasta gets too tight.
  23. while tossing.
  24. Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
  25. Serve hot.
Most Helpful

5 5

DH and I enjoyed this recipe last night for dinner. It was rich and delicious. I really enjoyed the complimentary flavors of sprouts, sage, butter and nutmeg. I used fresh sage from my garden and 3 cloves of garlic. We definitely needed the reserved pasta water, which when added, was perfect for the texture. Thanks for posting! Made for Every Day is a Holiday Tag, June 2013.