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