Bored of your typical pasta dinner? This is a simple, yet unique pasta dish to spice up your classic weeknight meal. I tested this at a potluck dinner, and it was a huge it!
Here is how I made it:
Rigatoni w/ Roasted Brussels & Toasted Bread Crumbs Recipe:
1 pound brussel sprouts, halved
1 pound rigatoni noodles
1/4 cup plus 2 tablespoons olive oil
1/4 teaspoon salt, plus more to taste
pepper to taste
2 teaspoons minced garlic
1 teaspoon diced red onion
pinch of red pepper flakes
1/2 cup vegetable broth
1/2 cup white wine of your choice
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1 teaspoon lemon juice
1/2 cup Italian style bread crumbs (I used Progresso)
1/2 cup grated parmesan cheese
freshly shaved parmesan cheese (optional topping)
steps:
- Preheat your oven to 425 degrees F.
- In a large baking dish, toss your halved brussel sprouts with 1 tablespoon olive oil, 1 tablespoon minced garlic, and salt and pepper to taste. Bake for about 30 minutes, or until the brussel sprouts are soft. (If you want them extra crispy/charred, turn on the broiler for the last 5 minutes of baking).
- In a large skillet over medium-high heat, sauté 1/4 cup olive oil with 1 teaspoon minced garlic, 1 teaspoon diced red onion, and a pinch of red pepper flakes.
- After about 2 minutes, add the 1/2 cup vegetable broth, 1/2 cup white wine, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Turn the heat down to medium and simmer for 5-10 minutes.
- While the sauce is simmering, cook your rigatoni noodles in a large pot. Make sure to cook your noodles al dente (or slightly undercooked), because they will finish cooking in the sauce.
- When the rigatoni is done, add the noodles to the skillet with your sauce. Along with the noodles, add about 1/2 cup of pasta water. Let the noodles simmer in the sauce for about 3 minutes.
- While the noodles are simmering, heat a small saucepan to medium-high heat. Add the last 1 tablespoon of olive oil and the 1/2 cup Italian style bread crumbs. Toss for about 3-5 minutes, or until the bread crumbs are dark brown and toasted.
- Toss the 1/2 cup grated parmesan cheese into your noodles, and let it melt and thicken the sauce.
- Pour the noodles into a large serving bowl, and toss in your roasted brussel sprouts.
- Finally, top with the toasted bread crumbs, and fresh parmesan. Toss, and serve. ENJOY!
