Monday, December 8, 2008

Cavatappi con Cavoli de Bruxelles

Pasta with Brussels Sprouts


Doesn't everything look fancier in a foreign language? I mean really. Does it work the other way around..if you speak French or say Italian, does it look fancier when you write it in English? I wouldn't think so. English seems so harsh to me, though, I have to admit I know no other languages. That's the problem with being an American, we don't speak other languages fluently enough, but we don't really get the opportunity to. It's not like Europe where you can just drop in on another country.

Where was I? Oh, back to Cavatappi con Cavoli de Bruxelles, or as we like to call it Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes, and Cream. It kind of loses it's magic in the translation, doesn't it? I really wasn't expecting to like this. It has Brussels sprouts in it after all. But you know what, it was pretty darn good. I only tried it because we hadn't had Brussels sprouts in ages and I like to try and vary my vegetables. Plus when I opened up Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition by Janet Fletcher, this was listed under autumn, and I realized that autumn was practically over. So, I wanted to hurry up and make an autumn pasta before I moved on to the winter pastas, because that's how incredibly rigid and rule abiding I am.

Cavatappi con Cavoli de Bruxelles
(Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes, and Cream
Serves 4 to 6

1 pound Brussels sprouts, ends trimmed
1/4 cup extra virgin olive oil
1/2 pound hot Italian sausage
4 large garlic cloves, minced
1 pound ripe plum tomatoes, peeled, seeded, and diced (I didn't peel)
salt
1/4 cup heavy cream (I used half and half)
1 pound cavatappi, fusilli, or farfalle

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until they are tender when pierced, about 12 minutes. Remove them from the water, and cool under cold running water. Drain them, halve them, and slice about 1/4 inch thick. Add more water to the pot and bring back up to a boil for the pasta.

Heat the olive oil in a large skillet, over medium low heat. Add the sausage to skillet and break it up (remove the casing if you need too, I didn't). Cook until it loses it's pinkness. Add the garlic and cook for about a minute or two. Add the tomatoes and heat them briefly to soften, but you don't want them dissolving.

Add the Brussels sprouts and season with salt and pepper to taste. Stir in the cream and turn the heat to low.

Cook the pasta to al dente. Reserve one cup of the pasta water. Drain the pasta and then toss it with the sauce adding the reserved pasta water as needed.


PPN


This will be my entry for Presto Pasta Nights, hosted this week by Mary at Baking Delights.

18 comments:

Marjie said...

Cavoli de Bruxelles does sound ever so much more elegant than Brussels Sprouts, you're right about that.

Antoinette said...

Every once in a while I see a dish (or smell one) that makes me miss eating meat. This is one of them. :)

Robin said...

Most definitely sounds better in a foreign language. Keep the pasta dump the brussel sprouts, I would substitute broccoli or something. I have never enjoyed brussel sprouts but love cabbage go figure!

cw2smom said...

Wow...it does sound so romantic when you say it in another language! It looks very yummy! I love brussel sprouts, but no one else in my family does! Maybe they'd eat them in something like that! Have a great week! Lisa

splummer said...

Hi!
This looks so good!!! I'll have to give it a try. Thanks for sharing.

You stopped at my place and left a comment. Thanks for stopping by.

Sherrie

Kathy said...

Looks wonderful, think I could hide the brussels sprouts from my husband? LOL I don't think so. Maybe I will make it for me and give him something else.

Susan D said...

Hey Pam, I love your recipes. I've been following your blog for about a month now and thought I should drop you a note to let you know how much I enjoy stopping by.

I'm VERY new to blogging so I'm reaching out to make new friends. To help me in this endeavor, I "tagged" you on my blog.

Please stop by my little spot and visit sometime.

Peace and Joy, Susan

Terri and Bob said...

It does sound so very elegant. I love Brussel Sprouts but not as much as my DH does.

Christina said...

Now that looks delicious! I don't know if words looks better in English or not, I think it's all about the meaning of them, sometimes for me things sounds or look better in English than they do in Danish. And sometimes you just get sick of English being used everywhere instead of your own native languages.

Pam said...

I could dig into a big bowl of this pasta right now. It looks and sounds fantastic.

Pam said...

Marjie - it does sound elegant doesn't it!

Antoinette - I would miss meat so much if I ever stopped eating it.

Robin - I don't really care all that much for them either.

CW - my husband doesn't like them either, but he couldn't tell that's what they were!

Sherrie - thanks for stopping by!

Kathy - as I told CW, my husband couldn't even tell they were Brussels sprouts!

Susan - I'm off to visit your blog!

Terri - If you like them, you should really give it a try.

Christina - thanks for giving me a different perspective.

Pam - Thank you!

ley said...

Haha, I love that you made it because it was an "autumn" dish. I totally fall into that, too. lol. I LOVE cavatappi- it's definately my favourite pasta!

I saw on your reading list that you've read The Curious Incident of the Dog in the Night-time. I LOVED that book! It had me thinking for...well...I was going to say weeks but, I realized I read it almost three years ago and I STILL think about it! I love your taste in literature!

Kevin said...

I like the sound of using brussels sprouts in pasta.

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Lori Lynn said...

Sounds good to me in both languages. I like the idea of Brussels sprouts with pasta, need to try that.

Grace said...

the name absolutely seems more fancy in french, but no matter where you are, its appearance is elegant. very nice dish, pam. :)

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SweetPeaSurry said...

I don't know if you'll believe this or not, but I've never had brussel sprouts in my life.