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Caramelized Brussels Sprout and Cabbage Pasta with Panko and Herbs
Prep Time
10 mins
Cook Time
30 mins
 

Caramelized Brussels sprout and cabbage pasta with crispy panko and parsley is a wonderful way to counter the February gloom. It's versatile, weeknight-friendly, and quite delicious.

Adapted from Melissa Clark via The New York Times.

Recipe Type: Dinner
Cuisine: American
Keyword: cabbage pasta
Makes: 6 servings
Author: Elizabeth Stark, adapted from Melissa Clark
Ingredients
Vegetables
  • 6 tablespoons butter, divided
  • 1 cup panko breadcrumbs
  • Sea salt
  • Pepper
  • 1 medium yellow onion, sliced thin
  • 5 cloves garlic, smashed, peeled, and minced, divided
  • 4 - 8 oil-packed anchovy fillets, chopped
  • 1/2 - 1 hot chili such as Fresno or Thai Bird's Eye, seeded and sliced thin
  • 1/2 medium head green cabbage, sliced into thin ribbons (about 4 cups sliced)
  • 1/2 pound Brussels sprouts, ends trimmed and sliced thin (about 2 cups sliced)
Pasta
  • 1 pound rigatoni or other large shaped pasta
  • Sea salt
To Assemble
  • 4 ounces Pecorino or Parmesan, coarsely grated
  • 1/2 cup chopped parsley, stems and all
  • Pepper to taste
  • Red pepper flakes to taste
Instructions
  1. Heat 2 tablespoons butter in a large, deep-sided pot over medium heat. Add 1 clove garlic and the panko, and sprinkle with sea salt and pepper. Toast, stirring often, until panko is a light golden hue. Scrape out of pot and set aside.
  2. To the same pot, add the remaining 4 tablespoons butter; when melted, stir in the onion, 1/4 teaspoon sea salt and several twists of pepper. Cook onion until tender, about 5 minutes. Fold in garlic, chili, and anchovies, and cook 1 minute more. Add the cabbage and Brussels sprouts in batches, sprinkling with sea salt as you go. Once vegetables have wilted, cook, stirring often, until they're a deep golden hue, 20 - 25 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Add several tablespoons sea salt and cook pasta to al dente. Reserve about 2 cups pasta water, and drain.
  4. Toss cooked pasta with the vegetables. Add cheese and all but 2 tablespoons parsley. Taste and add sea salt or pepper as needed. Drizzle in about a cup pasta water so that things are creamy and a little saucy. Spoon onto a large platter and top with toasted panko, parsley, and a pinch of red peppers flakes. Serve right away.