1/2 pound penne
fine sea salt
2 tablespoons olive oil
1 red onion, sliced
2 garlic cloves, chopped
1 teaspoon red pepper flakes
1 pound Brussels sprouts, leaves separated
freshly ground black pepper
1/4 cup grated Parmesan, plus more for serving
Cook pasta until al dente, a few minutes short of package directions, in liberally salted water. Reserve 1 cup of pasta water.
While pasta cooks, warm oil in a large sauté pan set over medium-high heat. Add onion and sauté until translucent, about 3 to 5 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and toast for 1 minute. Add Brussels sprouts and toss until wilted. Add 1/2 cup reserved pasta water and cook, covered, on medium-low heat until sprouts are tender, about 5 to 8 minutes.
Add cooked pasta and combine. Season with salt and pepper. If too dry, add remaining 1/4 to 1/2 cup pasta water. Stir in Parmesan until a thin sauce forms. Serve with additional cheese. Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide.