Sprout, anchovy, chilli and pine nut pasta
Rosetta, or flower spouts, look like mini Savoy cabbages when they are cooked and have a gentler flavour than the traditional Brussels sprout. They are quick to prepare, and I love them in stir-fries or this pasta dish. Shredded Brussels sprouts work just as well if you can’t find them.
This beautifully rich and rounded pasta sauce uses the gutsy flavours of rosemary, chillies and anchovies to add layers of flavour, but is softened and tamed by the mascarpone and Parmesan sauce. Feeds four.
Ingredients
400g Rosetta sprouts or Brussels sprouts, topped
2 tbsp olive oil, plus extra to serve
6 anchovy fillets in olive oil, drained
2 sprigs of rosemary needles, stripped and finely chopped
½ tsp chilli flakes (depending on how much heat you enjoy)
1 garlic clove, finely chopped
140ml white wine
60g mascarpone
100g Parmesan, finely grated, plus extra to serve
Finely grated zest of 1 lemon
70g pine nuts
400g fusilli
Recipe
Finely shred the sprouts; this can be done by hand but to save time, use a food processor. Set aside.
Heat the olive oil in a pan and gently fry the anchovies, rosemary and chilli flakes for 3 minutes. Toss in the sprouts and the garlic and fry for 1 minutes. Increase the heat and add the wine. When the wine has almost evaporated, stir in the mascarpone, Parmesan and lemon zest, then season and remove from the heat.
Dry fry the pine nuts for 30- seconds until just golden.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving 2 small ladlefuls of the pasta water to add to the sauce. Tip the pasta straight into the sprouts along with the toasted pine nuts and a splash or so of the pasta cooking water. Toss gently and grate extra Parmesan over the top.
Why not try Parma ham and shredded sprout salad? Slice 200g Brussels sprouts as finely as possible then place in a bowl. Make a dressing with the juice of 1 lemon plus the same amount of extra-virgin olive oil, a pinch of sugar, and ¼ grated garlic clove and season generously. Toss with the sprouts, 50f roasted, bashed hazelnuts, 10 slices of Parma ham or speck, 50g Parmesan shavings, a Granny Smith apple, cut into fine batons, and finely chopped parsley and tarragon. Feeds 4-6. .
IMAGE CREDIT: Tara Fisher