Recipe: Pasta with Roasted Brussels Sprouts, Mushrooms, and Cheese

This pasta dish is quite easily adapted. I found it in the New York Times sometime last year and it had been adapted from an Italian cookbook. I changed a bunch of things, and you too can add or remove things to suit your tastes!  I’ll probably revise it again because I felt like there was too much pasta and not enough brussels sprouts – which is saying something coming from someone who prefers pasta over brussels sprouts! Even so, this is a fabulous hearty dish to enjoy in all this cold weather.

Pasta with Roasted Brussels Sprouts, Mushrooms, and Cheese

1 3/4 pounds brussels sprouts, trimmed and halved
1/2 to 3/4 pound penne pasta
10-12 ounces shiitake mushrooms
1/2 pound Italian sausage
Salt, to taste
1/2 cup ricotta
8 ounces Gruyere, in 1/2 inch cubes
3 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
4 sage leaves, shredded
1/2 cup grated Parmesan

Heat oven to 400 degrees. Place the prepared brussels sprouts in a large baking pan (either a 10-by-15 roasting pan or a 9-by-13 lasagna pan), toss with a little olive oil and salt, and roast for about 20 minutes, till they are slightly browned and tender throughout.  When the sprouts are done, remove the pan from the oven and set aside.

Bring a large pot of water to boil. Add the pasta and let water come back to a boil. Cook for about 8-10 minutes or until the pasta is al dente. Just before draining the pasta, remove 2 cups of the cooking liquid and set aside.

Trim stems from mushrooms and save for soup stock. Chop or slice mushroom caps; set aside. Heat a frying pan and add a tablespoon or two of olive oil. Crumble Italian sausage into the pan and cook, stirring and turning occasionally, until the sausage is fully cooked and there is no pink. Spoon the sausage out into a separate bowl. If there isn’t much oil left in the pan, add another couple tablespoons of olive oil and saute the prepared mushrooms for about 5 minutes.

Tip the drained pasta, mushrooms, and sausage into the roasting pan with the brussels sprouts.

pastadish2

Add ricotta, Gruyere, and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.

Warm butter, olive oil, and garlic in a small saucepan. When melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or drizzle the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes. Let stand for 15 minutes before eating. Those brussels sprouts really hold the heat!

pastadish1.jpg

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