The news has been especially distressing and depressing as of late. So, rather than dig in and absorb all of the nastiness, I’ve decide to retreat into food, where I can dig my head right into the sand — like an ostrich. Naturally, pasta is my sand.
It works like this. Whenever I hear any unpleasant news, I force myself to think about pasta instead of any of the unpleasantries. Thus, when I hear the word “ebola,” I think “pasta.” “Gaza” becomes “pasta.” “Afghanistan” means “pasta.” “Angela Merkel and spying” equal “pasta.” “Chokeholds” and “the return of the squeegy men” — it’s all “pasta.” And guess what? All of a sudden, the New York Times is a delight to read. The Daily Mail can keep Clooney and Kardashian, I’ve got my pasta!
So dig your head right into my sand. The news will be both fun and delicious, especially if you enjoy the following bowl of Fettucine Integrale con Cavolini di Bruxelles e Salsiccia. It’s all the news that’s fit to print… and eat.
Buon Appetito. And good luck with the avoidance.
p.s. Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Fettuccine Integrale con Cavolini di Bruxelles e Salsiccia (Brussels Sprouts and Sausage)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound whole wheat fettuccine
- 1 pound Brussels sprouts
- 12 ounces mild Italian sausage, de-cased
- 1 onion, finely chopped
- 1 cup white wine
- 1/4 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano cheese, grated
- Remove the stems and discolored outer leaves from the Brussels sprouts. Cut them in half and pull off as many of the outer leaves as desired, placing all into a bowl of cold water. (I prefer a mixture of leaves and whole sprouts.) Rinse thoroughly. In a large pan over medium heat, add the oil and sauté the onion until lightly golden. Add the sausage and cook until lightly browned. Add the wine and allow to evaporate. Add the Brussels sprouts and 1 cup of water. Add salt and pepper to taste. Cover and let cook for about 5 minutes. Remove the lid and continue cooking for another 5 minutes until the liquid is mostly absorbed and sprouts gain some golden color.
- Bring a large pot of salted water to boil. Cook the pasta until al dente, and drain it, retaining one cup of the cooking water. Add the pasta to the Brussels spouts and mix together. Add some of the retained cooking water to taste. Serve immediately with a sprinkle of Parmigiano.