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.
Publish date:
Orecchiette with Charred Brussels Sprouts

Recipe by Rochelle Palermo

Start to Finish: 20 minutes

Servings: 2


  • 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


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.