Orecchiette with Charred Brussels Sprouts
Green sprouts, red peppers, purple onions—oh, yeah, and white wine! This pasta dish has alllll the colors—and flavor.
Photography by Christopher Testani
Recipe by Rochelle Palermo
Start to Finish: 20 minutes | Servings: 2 |
Ingredients
- 8 oz. Brussels sprouts, trimmed, leaves separated (about 2 cups)
- 4 cloves garlic, sliced
- 1 Fresno chile, thinly sliced
- 8 tbsp. olive oil
- 3/4 cup white wine
- 6 fresh thyme sprigs
- 6 oz. orecchiette, cooked, plus 1/4 cup reserved cooking water
- 1 tbsp. pine nuts, toasted
- 2 tsp. lemon zest
- 1/4 cup chopped toasted pistachios
Preparation
On rimmed baking sheet, toss Brussels sprouts, garlic, chile, and 3 tbsp. oil; season. Broil for 5 minutes. In skillet, simmer wine, thyme, and pasta cooking water over medium-high heat until thickened, 5 to 10 minutes. Whisk in remaining 5 tbsp. oil. Toss with pasta, pine nuts, and Brussels sprouts; season. Top with lemon zest and pistachios.
