Bucatini with Cauliflower and Brussels Sprouts
"My kids always got a kick from the long hollow pasta tubes! This recipe is from Food n Wine. A great vegetarian main dish that's as delicious as it is filling."
- Serving Size: 1 (370.7 g)
- Calories 849.1
- Total Fat - 33.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 9.6 mg
- Sodium - 626.3 mg
- Total Carbohydrate - 126.7 g
- Dietary Fiber - 11.3 g
- Sugars - 37.8 g
- Protein - 15 g
- Calcium - 123.3 mg
- Iron - 2.9 mg
- Vitamin C - 48.7 mg
- Thiamin - 0.3 mg
Step by Step Method
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes.
Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.
Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese.
Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.
No special items needed.