Spaghetti With Brussel Sprouts And Sage Butter (rachael Ray)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices crusty baguette, sliced
• salt
• 12 -14 large brussels sprouts
• 1 large starchy potato
• 1 lb spaghetti
• 6 tablespoons butter
• 2 large cloves garlic, minced
• 12 leaves fresh sage, sliced
• pepper
• freshly grated nutmeg, to taste
• 1 cup grated parmesan cheese

Recipe

• 1 preheat oven to 325°f.
• 2 toast bread in hot oven to golden brown.
• 3 pulse the bread in food processor to make fresh, large breadcrumbs.
• 4 using the tip of a very sharp paring knife.
• 5 remove the core of the brussels sprouts and separate leaves.
• 6 you should yield 3 cups loosely packed leaves.
• 7 bring a large pot of water to a boil.
• 8 salt water.
• 9 peel the potato and cut into thirds horizontally,.
• 10 then slice the thirds of potato across lengthwise,.
• 11 into about 1/4-inch slices.
• 12 boil potatoes 5 minutes, add brussels sprouts leaves after 2 minutes.
• 13 remove potatoes and cabbage from water with a spider.
• 14 or strainer and transfer to a serving bowl.
• 15 cook pasta in boiling water to al dente in the same water.
• 16 reserve a little starchy cooking water just before draining.
• 17 meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
• 18 add pasta to potatoes and cabbage in the serving bowl.
• 19 pour butter and sage over top and season with salt, pepper and nutmeg.
• 20 add some cheese – a couple of handfuls.
• 21 toss pasta to combine and taste to adjust seasonings.
• 22 use a splash of starchy cooking water if pasta gets too tight.
• 23 while tossing.
• 24 serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
• 25 serve hot.