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    Home » Pasta

    Brussels Sprouts Rigatoni

    Published: Mar 17, 2020 by Alessandra · This post may contain affiliate links · Leave a Comment

    A close up from above of Brussels Sprouts Rigatoni on a soft pink plate. The pasta shown a fork with pasta and salami on it

    SERVES  4        READY in 25 minutes          DIFFICULTY not too tricky

    INGREDIENTS: 

    350 gr. Rigatoni

    250 gr. Brussels sprouts (frozen, if you want)

    60 gr. Spicy Salami, finely sliced

    1 spig of fresh rosemary, leaves picked

    1 shallot, sliced

    Parmesan or Pecorino cheese to serve

    Extra virgin olive oil

    4 tablespoon sea coarse salt

    Salt

    DIRECTIONS:

    • First of all, boil the Brussels sprouts in boiling salted water for a couple of minutes, then drain and cut them into quarters.

    • Finely slice the shallot and fry it with rosemary in a pan with 2 tablespoons of oil. Pour the sprouts and cook over medium heat for 15 minutes. Add salt.

    • In the meantime, put the salami in a non-stick pan over a medium-high heat without seasoning for about 4 minutes or until it becomes crispy.

    • Cook your Rigatoni in the water used for the sprouts according to the package instructions, then drain them, holding a little cooking water. Add them to the pan with the sprouts, toss well to flavor them, adding a little cooking water if necessary.

    • Serve with the slices of crispy salami and a grated parmesan or pecorino cheese.

    Enjoy your meal!!

    TIPS:

    Frozen sprouts can also be used for this recipe, in the same quantity.

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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