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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?