Spaghetti With Brussel Sprouts and Sage Butter (Rachael Ray)

Recipe by Lori Mama
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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