Pasta with Brussel Sprouts
April 7, 2016
1Cook the rigatoni until al dente.
2Separately, pan sear the brussel sprouts with garlic cloves and water to help them steam and open up.
3Deglaze the pan with white wine and remove the garlic cloves.
4Add rigatoni when it is al dente. Mix together.
5Pour everything from the pan into a separate bowl.
6Add a drizzle of olive oil, then add the grated parmesan cheese.
7Season with pepper.