Bucatini and cauliflower and Brussels sprouts.

Pasta, pasta… we all love pasta.

After a wonderful weekend, we say “good bye” to the old week and “hello” to a new week with a new recipe adapted from Food & Wine magazine. Easy to made, delicious to the bite.

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You will enjoy this delicious pasta with loads of crisp vegetables. The soft cauliflower blends well with the tanginess of the Brussels sprouts. The bucatini pasta absorbs the sauce very well. Do not let yourself be intimidated by the anchovies, however you will not taste at all and yet they give the saltiness that is needed. The bread crumbs will bind the sauce. A must try recipe for fall.

Wishing you all a wonderful new week.


Bucatini with Cauliflower and Brussels Sprouts

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bucatini with cauliflower dn brussels sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 0.75 pound pasta 3/4 pound bucatini pasta
  • 0.5 cup olive oil 1/2 cup plus 2 tablespoons olive oil
  • 0.5 pound cauliflower 1/2 pound cut into florets cauliflower
  • 0.5 pound Brussels sprouts 1/2 pound halved Brussels sprouts
  • 0.5 yellow onion 1/2 finely chopped yellow onion
  • 2 garlic 2 thinly sliced garlic cloves
  • 4 anchovies 4 oil packed minced anchovies
  • 1 tsp rosemary 1 teaspoon chopped fresh rosemary
  • 1 tsp thyme 1 teaspoon chopped fresh thyme
  • 0.5 cup bread crumbs 1/2 cup dry bread crumbs
  • 0.5 cup parmesan cheese 1/2 cup freshly grated parmesan cheese
  • 0.5 tsp red chili pepper 1/2 teaspoon (optional) fresh red chili pepper


  • In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water.
  • Meanwhile in a large deep skillet, heat ¼ cup of the 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 ¼ cup of oil to the skillet and add the onion, 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 tablespoon 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 the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.


Calories: 709kcal | Carbohydrates: 83g | Protein: 21g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 341mg | Potassium: 653mg | Fiber: 6g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 78.2mg | Calcium: 242mg | Iron: 3.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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