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Three-Cheese Pasta with Brussels Sprouts
Rachael Ray

Three-Cheese Pasta with Brussels Sprouts

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 cups milk
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 2 large shallots, finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 12 sage leaves
  • 1/2 cup breadcrumbs
  • 1 6- to 8-ounce piece Gorgonzola dolce, grated or cut in small pieces
  • 1 cup shredded Fontina Val d’Aosta or Gruyère
  • About 1 cup (loosely packed) grated Grana Padano or Parmigiano-Reggiano
  • A little freshly grated or ground nutmeg
  • Finely ground white or black pepper
  • Salt
  • 1 pound penne or other short-cut pasta
  • 1 pint large Brussels sprouts, trimmed and leaves separated

Preparation

Bring a large pot of water to a boil for the Brussels sprouts and pasta.

In a small saucepan, heat the milk over medium heat until hot, 3-4 minutes. In a large saucepan, heat the oil, one turn of the pan. Add 2 tablespoons butter and stir until melted. Add the shallots and garlic, and cook, swirling the pan, until the vegetables are aromatic, 1-2 minutes. Sprinkle the flour over the veggies and stir to blend, about 1 minute. Add the stock then the hot milk. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.

While the sauce simmers, in a small skillet, melt the remaining 3 tablespoons butter over medium heat. When the butter foams, add the sage leaves and cook until browned and crispy, about 2 minutes; transfer to paper towels to drain. Add the breadcrumbs to the skillet with the brown butter and cook, stirring often, until golden brown, about 3 minutes.

Stir the three cheeses into the sauce; reduce the heat to low and season with nutmeg and pepper.

Salt the boiling water, add the pasta and cook to almost al dente. Add the Brussels sprouts and cook 1 to 2 minutes more. Reserve 1/2 cup starchy cooking water, drain the pasta and sprouts and return them to the pot. Add the cheese sauce and reserved cooking water; toss to coat and season, adding more cheese if desired. Divide among shallow bowls and top with the breadcrumbs and sage.

Ingredients

  • 2 cups milk
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 2 large shallots, finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 12 sage leaves
  • 1/2 cup breadcrumbs
  • 1 6- to 8-ounce piece Gorgonzola dolce, grated or cut in small pieces
  • 1 cup shredded Fontina Val d’Aosta or Gruyère
  • About 1 cup (loosely packed) grated Grana Padano or Parmigiano-Reggiano
  • A little freshly grated or ground nutmeg
  • Finely ground white or black pepper
  • Salt
  • 1 pound penne or other short-cut pasta
  • 1 pint large Brussels sprouts, trimmed and leaves separated

Directions

Bring a large pot of water to a boil for the Brussels sprouts and pasta.

In a small saucepan, heat the milk over medium heat until hot, 3-4 minutes. In a large saucepan, heat the oil, one turn of the pan. Add 2 tablespoons butter and stir until melted. Add the shallots and garlic, and cook, swirling the pan, until the vegetables are aromatic, 1-2 minutes. Sprinkle the flour over the veggies and stir to blend, about 1 minute. Add the stock then the hot milk. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.

While the sauce simmers, in a small skillet, melt the remaining 3 tablespoons butter over medium heat. When the butter foams, add the sage leaves and cook until browned and crispy, about 2 minutes; transfer to paper towels to drain. Add the breadcrumbs to the skillet with the brown butter and cook, stirring often, until golden brown, about 3 minutes.

Stir the three cheeses into the sauce; reduce the heat to low and season with nutmeg and pepper.

Salt the boiling water, add the pasta and cook to almost al dente. Add the Brussels sprouts and cook 1 to 2 minutes more. Reserve 1/2 cup starchy cooking water, drain the pasta and sprouts and return them to the pot. Add the cheese sauce and reserved cooking water; toss to coat and season, adding more cheese if desired. Divide among shallow bowls and top with the breadcrumbs and sage.

Tags:Dinner, Pasta, undoRS