Rating
Tantillo Recipes
 6-8 Brussel sprouts, halved
 2-3 garlic cloves
 1/4 cup White wine
 Rigatoni
 Parmesan cheese, grated
 Tantillo California Virgin Olive Oil
 Pepper
1

Cook the rigatoni until al dente.

2

Separately, pan sear the brussel sprouts with garlic cloves and water to help them steam and open up.

3

Deglaze the pan with white wine and remove the garlic cloves.

4

Add rigatoni when it is al dente. Mix together.

5

Pour everything from the pan into a separate bowl.

6

Add a drizzle of olive oil, then add the grated parmesan cheese.

7

Season with pepper.

Ingredients

 6-8 Brussel sprouts, halved
 2-3 garlic cloves
 1/4 cup White wine
 Rigatoni
 Parmesan cheese, grated
 Tantillo California Virgin Olive Oil
 Pepper

Directions

1

Cook the rigatoni until al dente.

2

Separately, pan sear the brussel sprouts with garlic cloves and water to help them steam and open up.

3

Deglaze the pan with white wine and remove the garlic cloves.

4

Add rigatoni when it is al dente. Mix together.

5

Pour everything from the pan into a separate bowl.

6

Add a drizzle of olive oil, then add the grated parmesan cheese.

7

Season with pepper.

Pasta with Brussel Sprouts