Boil the spaghettini in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
Wash the Brussels sprouts well, peel off one outer layer, trim the root, and cut into quarters lengthwise.
Finely chop the chorizo, onion, and garlic. Separate the Italian parsley stems from the leaves and finely chop both.
Toast store-bought breadcrumbs in a pan over low heat, stirring until evenly golden brown.
Heat 1 tbsp olive oil in a pan and cook the onion, garlic, and Brussels sprouts over medium-low heat, seasoning with salt and pepper.
Once the onion turns translucent, add the chopped parsley stems and chorizo, and cook.
Add the spaghettini and pasta water first, then stir in the whole grain mustard. Squeeze in the lemon juice, toss well, and turn off the heat.
Sprinkle with pepper, grated parmigiano-reggiano, and the toasted breadcrumbs.
Grate the lemon zest on top, drizzle with 1 tbsp olive oil, and finish with the parsley leaves.
Tips
Sweeter than regular cabbage, Brussels sprouts turn even nuttier when roasted crisp, and pair beautifully with salty chorizo.
Lemon and whole grain mustard cut through the cabbage’s characteristic smell, making the dish brighter and fresher.
Sprinkling the toasted breadcrumbs over the finished pasta adds a crunchy, savory crumble that livens up an otherwise plain dish.
You can swap the chorizo for 3 slices of bacon instead.
Brussels Sprouts Chorizo Spaghettini
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- spaghettini 80g
- chorizo 50g
- Brussels sprouts 5
- lemon ½
- garlic 1 clove
- onion ¼
- parmesan cheese 3 tbsp, grated
- parsley 10g
- olive oil 3 tbsp
- whole grain mustard ½ tbsp
- breadcrumbs 2 tbsp
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- salt a pinch, to finish
- black pepper a pinch
Instructions
1. Boil the spaghettini in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Wash the Brussels sprouts well, peel off one outer layer, trim the root, and cut into quarters lengthwise.
3. Finely chop the chorizo, onion, and garlic. Separate the Italian parsley stems from the leaves and finely chop both.
4. Toast store-bought breadcrumbs in a pan over low heat, stirring until evenly golden brown.
5. Heat 1 tbsp olive oil in a pan and cook the onion, garlic, and Brussels sprouts over medium-low heat, seasoning with salt and pepper.
6. Once the onion turns translucent, add the chopped parsley stems and chorizo, and cook.
7. Add the spaghettini and pasta water first, then stir in the whole grain mustard. Squeeze in the lemon juice, toss well, and turn off the heat.
8. Sprinkle with pepper, grated parmigiano-reggiano, and the toasted breadcrumbs.
9. Grate the lemon zest on top, drizzle with 1 tbsp olive oil, and finish with the parsley leaves.
https://hong-recipe.pages.dev/en/recipes/brussels-sprouts-chorizo-spaghettini/
Hong's Recipe
