Bucatini with Cauliflower and Brussels Sprouts

Marc Vetri saut├ęs cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.

Slideshow:More Quick Pasta Recipes

  • Total Time:
  • Servings: 4

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Ingredients

  • 12 ounces bucatini or perciatelli
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 pound cauliflower florets, cut in 1-inch pieces
  • 1/2 pound brussels sprouts, halved or quartered if large
  • Salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 large garlic cloves, thinly sliced
  • 4 plump oil-packed anchovies, minced
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1/2 cup dry bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Suggested Pairing

Rich white, such as a Fiano.

Contributed By Photo © John Kernick Published November 2011





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