With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and the sweetness from the hazelnuts comes through. A sharp chef’s knife makes quick work of slicing Brussels sprouts.
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Sooooo good and flavourful! Easy recipe. Cones together easily as well. Will make again!
A new family favorite! I also used pine nuts.
Delicious...one of the best meals I've made in a long time. The grocer was sold out of hazelnuts (holiday season) so I substituted pine nuts. I used an equal amount of chicken broth instead of the pasta water, otherwise followed the recipe exactly and would not change a thing. Slicing the brussels sprouts made the flavour much milder.
I gave this a 5 star even though I improvised on some of the ingredients. I used thick cut artisan bacon instead of pancetta, Romano instead of parmesan, and toasted pecans for the hazelnuts. All that said, it came out fantastic. I might add more brussels sprouts the next time and there will be a next time! I will try it with the proper ingredients as well.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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