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+ servings
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
  • 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)
  • 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
  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.