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1
In a large pot of boiling salted water, cook the pasta until al dente.
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2
Drain the pasta, reserving 1/2 cup of the cooking water.
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3
Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil.
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4
Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes.
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5
Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary, and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes.
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6
Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes.
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7
Keep warm.
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8
In a small skillet, heat the remaining 2 tablespoons of olive oil.
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Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes.
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10
Season with salt and transfer to a bowl.
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11
Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed.
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12
Remove from the heat and stir in the 1/2 cup of grated cheese.
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13
Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.
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14
Looking for more dinner options?
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15
Check out our pork chop recipes, chicken recipes, and potato recipes.
