Pasta with Brussels Sprouts

DSCF0005I’m a big fan of the NY Times Dining Section and this recipe owes its origins to the wonderful Melissa Clark.  I’ve made this pasta a few times and it’s always delicious.  Today I was thinking about it while driving home, almost tasting it really, and I knew I had all the ingredients in the house, but when I reached home, I couldn’t find the recipe anywhere.  I searched, I munched on chocolate (I was hungry!), and I searched some more.  Voila!  And now I’m adding it here so that I won’t misplace it again (think of all the chocolate calories that could have been avoided if I had headed right to the stove).

Ingredients for 2 servings

  • 8 oz penne (or similar pasta)
  • 8 oz brussels sprouts, thinly sliced
  • 2 Tbsp olive oil
  • 3 oz prosciutto (the original recipe calls for pancetta, but I never have that on hand, any ham-like meat will do), cut into small pieces
  • 1 large rosemary sprig (or a sprinkling of dried rosemary)
  • 6 garlic cloves, peeled, crushed
  • 2 tsp butter
  • 1 large pinch red pepper flakes
  • Salt and Pepper, to taste


  1. Cook the pasta and prepare your veggies (slice, peel garlic, etc.).
  2. Heat a large saute pan over medium-high heat and add the olive oil.  Add the proscuitto and rosemary and saute for about 1 minute.
  3. Add the garlic, red pepper, and black pepper.  Saute about 3 minutes.
  4. Add the brussels sprouts, a pinch of salt, and a splash of water.  Saute until the sprouts start to soften, about 2 minutes.
  5. Spread sprouts in pan and press down to flatten and sear, about 1 minute.  Stir up and repeat the searing process.  The sprouts should brown.
  6. Add the butter and saute for another minute.
  7. Toss the pasta and brussels sprouts together.  Eat happily.