Penne Rigate with Brussels Sprouts and Gorgonzola

Penne Rigate with Brussels Sprouts and Gorgonzola
Photo by Quentin Bacon

Ingredients

  • 1 pound(s) brussels sprouts-trimmed
  • 0.5 pound(s) penne rigate
  • Salt and freshly ground pepper
  • 4 ounce(s) Gorgonzola cheese
  • 1 long red fresh chile-halved
  • 1 teaspoon(s) chopped thyme
  • 1 small red onion
  • + 1 more ingredients
    • 2 tablespoon(s) extra-virgin olive oil

In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, a...

View full recipe at Food & Wine

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