John Myers
Pasta with Brussels Sprouts and Pepper Sauce
The perfect pasta with brussels sprouts and pepper sauce recipe with a picture and simple step-by-step instructions.
- 200 g Penne
- 250 g Brussels sprouts
- 1 tbsp Green pepper, pickled
- 1 Chilli pepper, finely chopped
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 100 ml Vegetable stock
- 100 ml Cream
- Nutmeg, freshly ground
- Black pepper from the mill
- Salt
- Oil
- Halve the Brussels sprouts and then cut into fine strips. Rinse off the green pepper, drain and press down a little. Cook the penne in sufficiently salted water until al dente.
- In the meantime, heat a little oil in a pan and sauté the green pepper for about 1 minute and then add the Brussels sprouts and fry until they have turned nicely. Then add the chilli, shallot and garlic and stir-fry for another 2 minutes.
- Then deglaze with the vegetable stock and cream and simmer for about 5 minutes. Then season with nutmeg and pepper and salt. Lift the penne out of the water with a slotted spoon (you can add some pasta water with you, because it binds and tastes the sauce) and add to the Brussels sprouts sauce and toss a few times and then serve.
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