Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onion
Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onion
About the Recipe
This multifaceted pasta draws on the very best flavors of autumn and winter.
Inspired by a recipe that appeared on the blog Blue Kitchen, the tang of crisp-tender brussels sprouts are offset by sweet-sour cranberries, with a tangy vermouth-based broth adding yet another dimension of flavor.
By: Matt Taylor-Gross
Yield: serves 2 – 4
Ingredients:
4 bacon (about 4 slices), cut into 1/2-inch pieces
2 cups (about 12 oz.) Brussels sprouts, trimmed and vertically halved
1 medium onion, sliced
1 cup chicken broth
1⁄4 cup dry vermouth
1⁄2 cup dried cranberries, coarsely chopped
6 oz. fettuccine (or another long pasta like spaghetti)
2 oz. Parmesan cheese, coarsely shredded
Kosher salt and ground black pepper, to taste
Getting it done:
1. Slowly cook bacon in a large, heavy-bottomed skillet over medium heat until fat is rendered and bacon is crisp, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels; set bacon aside.
2. Increase heat to medium-high, arrange Brussels sprouts cut-side down in the rendered bacon fat and cook, without stirring, until sprouts begin to crisp and brown on the cut face, about 2 minutes. Add the onion and toss to combine with the sprouts; cook, stirring occasionally, until onion is translucent, about 4-5 minutes. Add the broth, vermouth, and dried cranberries, scraping up any fond from the bottom of the skillet, and bring to a fast simmer. Cover, reduce heat to medium, and cook until the sprouts soften, about 10 minutes.
3. Meanwhile, cook the pasta until just al dente, reserving 1⁄4 cup of the cooking water. Transfer pasta to the skillet with the sprouts and liquid and toss continuously over medium-high heat for an additional 1-2 minutes, or until most of the liquid is absorbed. (If pasta is too dry, add reserved cooking water a tablespoon at a time.) Season with salt and pepper and serve garnished with Parmesan cheese and reserved bacon.
Ingredients:
4 bacon (about 4 slices), cut into 1/2-inch pieces
2 cups (about 12 oz.) Brussels sprouts, trimmed and vertically halved
1 medium onion, sliced
1 cup chicken broth
1⁄4 cup dry vermouth
1⁄2 cup dried cranberries, coarsely chopped
6 oz. fettuccine (or another long pasta like spaghetti)
2 oz. Parmesan cheese, coarsely shredded
Kosher salt and ground black pepper, to taste
Getting it done:
1. Slowly cook bacon in a large, heavy-bottomed skillet over medium heat until fat is rendered and bacon is crisp, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels; set bacon aside.
2. Increase heat to medium-high, arrange Brussels sprouts cut-side down in the rendered bacon fat and cook, without stirring, until sprouts begin to crisp and brown on the cut face, about 2 minutes. Add the onion and toss to combine with the sprouts; cook, stirring occasionally, until onion is translucent, about 4-5 minutes. Add the broth, vermouth, and dried cranberries, scraping up any fond from the bottom of the skillet, and bring to a fast simmer. Cover, reduce heat to medium, and cook until the sprouts soften, about 10 minutes.
3. Meanwhile, cook the pasta until just al dente, reserving 1⁄4 cup of the cooking water. Transfer pasta to the skillet with the sprouts and liquid and toss continuously over medium-high heat for an additional 1-2 minutes, or until most of the liquid is absorbed. (If pasta is too dry, add reserved cooking water a tablespoon at a time.) Season with salt and pepper and serve garnished with Parmesan cheese and reserved bacon.
About the Recipe
This multifaceted pasta draws on the very best flavors of autumn and winter.
Inspired by a recipe that appeared on the blog Blue Kitchen, the tang of crisp-tender brussels sprouts are offset by sweet-sour cranberries, with a tangy vermouth-based broth adding yet another dimension of flavor.
By: Matt Taylor-Gross
Yield: serves 2 – 4
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