Spicy Brussels Sprout and Anchovy Spaghetti

Sweet, crunchy Brussels sprouts take on a nutty character when sautéed over high heat until well browned and softened. Add some salty, umami-rich anchovies and you have a riot of vegetable goodness to toss with pasta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil for the pasta.

Step 2

Cook the pasta to al dente according to the package in-structions, checking for doneness 3 to 4 minutes before the recommended cooking time. Drain well.

Step 3

In a large sauté pan, heat the olive oil over medium-high heat and sauté the onion for a few minutes to soften. Add the garlic and Brussels sprouts and cook over medium-high heat, stirring. As the Brussels sprouts soften and get some brown spots, about 5 minutes, add the red pepper flakes and anchovy paste, smashing it on the bottom of the pan and stirring it in. When the Brussels sprouts are tender and have plenty of golden brown on them, about 2 minutes more, add the spaghetti to the pan and toss to coat. Take the pan off the heat and add the Parmesan, toss to mix, and serve.