Brussels Sprouts and Red Spring Onion Orecchiette – Have your first taste of spring with this simple, tasty, and comforting pasta dish that will be on the table in just fifteen minutes!
It’s generally agreed upon in my house that we all love pasta night. Most of us have fond memories of slurpy spaghetti noodles around the dinner table. Much to the chagrin of my mother, it was contagious and pretty soon all the kids would be doing it – even Dad. I also loved fun-shaped pasta as a kid. Twirls that would catch all that flavor and were great at bouncing off your plate, stars to make you feel better when you’re sick, and alphabets to help you learn to spell. Now that I’m grown up, my love for trying pasta in all different shapes and sizes hasn’t changed. Today’s recipe utilizes little round orecchiettes. I like to think of them as little cups for catching the flavors of what it’s cooked with. Of course, if you have kids you can tell them that they’re eating flying saucers, but no throwing please!
I don’t just love pasta for its ability to comfort and bring families together. As the cook, I love its versatility and convenience. Because tomato sauce is so ubiquitous, I think as an eating society we have a tendency to get into a marinara rut. Don’t get me wrong, marinara is fabulous, but let’s not forget all the yummy possibilities that pasta, some salt, and a pot of boiling water hold! Due to pasta’s neutral flavor, it’s a blank canvas for pairing with a garden of seasonal flavors.
Today’s recipe for Brussels Sprouts and Red Spring Onion Orecchiette is all about some of those spring garden flavors. The orecchiette becomes the canvas for the brussels sprouts that have been sweetened for cooking, a bit of red wine, and the addition of fresh, spring onions add a nice zing to the dish. A little parmesan and pepper tie it all together. The beauty of this meal is that it’s on the table in just fifteen minutes!
So why not switch things up on your next pasta night? Try a new variety of pasta and cook it with some new flavors. Let the no-stress meal, delicious flavors, and the magical powers of pasta bring your family together.
- 1½ lb brussels sprouts
- 2 Tbsp olive oil
- 1 Tbsp butter
- ¾ C red spring onions
- ¼ C white wine
- ½ lb orecchiette pasta
- ½ C freshly grated parmesan
- salt and freshly cracked pepper to taste
- Prep the brussels sprouts by trimming the ends, cutting them in half, and then slicing. Cut the onion into thin coins. Sauté the sprouts in olive oil and butter for 5 minutes over medium-low heat. Add the onions and sauté another 2 minutes. Add the white wine and cook for one minute, then remove from the heat.
- Meanwhile, while the vegetables are cooking, cook the pasta to al dente per package instructions and reserve some pasta water.
- Ladle the pasta into the pan with the cooked brussels sprouts and stir to combine. Add pasta water to the skillet as needed if the pasta is dry. Sprinkle with parmesan cheese and freshly cracked pepper. Serve immediately.
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