Bucatini with Cauliflower and Brussels Sprouts Bucatini with Cauliflower and Brussels Sprouts

By á-3145

Food and Wine

Ingredients

• 12 ounces bucatini or perciatelli
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 pound cauliflower florets, cut in 1-inch pieces
• 1/2 pound brussels sprouts, halved or quartered if large
• Salt and freshly ground black pepper
• 1 small onion, finely chopped
• 2 large garlic cloves, thinly sliced
• 4 plump oil-packed anchovies, minced
• 1/2 teaspoon crushed red pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1/2 cup dry bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

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Bucatini with Cauliflower and Brussels Sprouts
Bucatini with Cauliflower and Brussels Sprouts