Bucatini with Cauliflower and Brussels Sprouts… The 12 Recipes of Christmas

  • 12.22.16

Well!!! we are getting down to the wire and down to the last two days of my The 12 Recipes of Christmas. To represent the eleventh day I want to share an oldie but goodie pasta dish, Bucatini with Cauliflower and Brussels Sprouts. Served piping hot everyone in your family, as it is in mine, would love it and want seconds.

Easy to put together, delicious to the bite and the best part? Cauliflower and Brussels sprouts all in one dish, you got to love that?

Wishing you all a great day and…

On the eleventh day of Christmas
my true love cooked for me
Eleven bucatini with cauliflower and Brussel sprouts piping
ten lamb leaping
nine lady fingers in tiramisu
eight pork chops a milking
seven shrimps a swimming
six meatballs a laying in a bed of pasta
five golden onion rings
four  Cornish hens
three French Clafoutis aux poires
two Dover sole with caramelized onions
and a poached pear in wine

Bon Appetit!




1/2 pound bucatini or periacelli pasta
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 pound cauliflower florets cut into 1 inch pieces
1/2 pound Brussles sprouts halved or quartered if large
salt and pepper
1/2 onion finely chopped
2 garlic cloves, thinly diced
4 plump oil packed anchovies, minced
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
1/2 teaspoon crushed red peppers (optional)

In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve 1/2 cup of the cooking water.

Meanwhile in a large deep skillet, heat 1/4 cup of oil. add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.

Add 1/4 cup of oil to the skillet and add the onions, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

In a small skillet add the remaining 2 tablespoons olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.

Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until water is nearly absorbed. Remove from the heat and stir the 1/2 cup of grated Parmigiano Reggiano. Serve the pasta in a large bowl, passing the bread crumbs and the cheese alongside.




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