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1
Preheat oven to 325u00b0F.
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2
Toast bread in hot oven to golden brown.
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3
Pulse the bread in food processor to make fresh, large breadcrumbs.
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4
Using the tip of a very sharp paring knife.
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5
remove the core of the Brussels sprouts and separate leaves.
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6
You should yield 3 cups loosely packed leaves.
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7
Bring a large pot of water to a boil.
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8
Salt water.
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9
Peel the potato and cut into thirds horizontally,.
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10
then slice the thirds of potato across lengthwise,.
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11
into about 1/4-inch slices.
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12
Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
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13
Remove potatoes and cabbage from water with a spider.
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14
or strainer and transfer to a serving bowl.
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15
Cook pasta in boiling water to al dente in the same water.
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16
Reserve a little starchy cooking water just before draining.
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17
Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
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18
Add pasta to potatoes and cabbage in the serving bowl.
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19
Pour butter and sage over top and season with salt, pepper and nutmeg.
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20
Add some cheese - a couple of handfuls.
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21
toss pasta to combine and taste to adjust seasonings.
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22
Use a splash of starchy cooking water if pasta gets too tight.
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23
while tossing.
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24
Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
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25
Serve hot.
