Penne Rigate with Brussels Sprouts and Gorgonzola

1. 1

   In a large, deep skillet, heat the olive oil.

2. 2

   Add the onion and cook over moderately high heat, stirring, for 3 minutes.

3. 3

   Add the sliced brussels sprouts, chile, and thyme and season with salt and pepper.

4. 4

   Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes.

5. 5

   Add the reserved sprout leaves, cover, and remove from the heat.

6. 6

   Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente.

7. 7

   Drain, reserving 3/4 cup of the pasta water.

8. 8

   Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables.

9. 9

   Season with salt and pepper.

10. 10

    Transfer the pasta to bowls, top with the Gorgonzola, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.