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:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Steps:

• Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
• Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
• Serves 4 for a main dish or 6-8 as a side dish.

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

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.