Spaghetti With Brussel Sprouts And Sage Butter Rachael Ray Recipes

Steps:

• Preheat oven to 325°F.
• Toast bread in hot oven to golden brown.
• Pulse the bread in food processor to make fresh, large breadcrumbs.
• Using the tip of a very sharp paring knife.
• remove the core of the Brussels sprouts and separate leaves.
• You should yield 3 cups loosely packed leaves.
• Bring a large pot of water to a boil.
• Salt water.
• Peel the potato and cut into thirds horizontally,.
• then slice the thirds of potato across lengthwise,.
• into about 1/4-inch slices.
• Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
• Remove potatoes and cabbage from water with a spider.
• or strainer and transfer to a serving bowl.
• Cook pasta in boiling water to al dente in the same water.
• Reserve a little starchy cooking water just before draining.
• Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
• Add pasta to potatoes and cabbage in the serving bowl.
• Pour butter and sage over top and season with salt, pepper and nutmeg.
• Add some cheese - a couple of handfuls.
• toss pasta to combine and taste to adjust seasonings.
• Use a splash of starchy cooking water if pasta gets too tight.
• while tossing.
• Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
• Serve hot.

Steps:

• Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
• Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
• Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Steps:

• Bring a large pot of water to a boil. Add salt and return to boil; add pasta and cook according to package directions.
• Meanwhile, combine butter and walnuts in a large skillet over medium-high heat. Cook until the butter starts to brown, 1 1/2 to 2 minutes. Add sage leaves, and continue cooking until butter is golden brown, about 1 minute more. Remove skillet from heat, and add lemon juice; set aside. Drain pasta, and add to the skillet. Stir in capers, and toss to coat. Transfer to a large bowl; set aside.
• In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add brussels sprout leaves, and cook until bright green, about 30 seconds. Garnish the pasta with the brussels sprout leaves and cheese. Drizzle with remaining 2 tablespoons oil before serving.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
• Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.