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Tony’s Table: Brussel Sprouts With Orecchiette Pasta

(credit: Jesse Zanger/CBSNewYork)

(credit: Jesse Zanger/CBSNewYork)

Tony-Tantillo-thumbnail Tony Tantillo
Tony Tantillo joined CBS 2 in 2000 as a food expert and contributes to...
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NEW YORK (CBSNewYork) – CBS 2’s fresh grocer Tony Tantillo offers up this recipe for a healthy pasta dish. Tantillo urges you to make sure your sprouts are green – not yellow at all. To preserve them, pop them into the refrigerator right away after you buy them.

For a printable copy of this recipe, click here (.pdf)

Brussel Sprouts with Orecchiette Pasta

Serves 2

Ingredients

  • 8 Medium Brussel Sprouts (cut in half)
  • 6 Ounces Orecchiette Pasta
  • 6 Ounces Tomato (chopped)
  • 2 Ounces Panchetta (sliced thin)
  • 2 Ounces Red Onion (chopped)
  • Salt & Pepper to taste
  • Pecorino Romano cheese to taste

Preparation

In a pot of salted boiling water add your pasta. Cook for 7-9 minutes. In a sauté pan, add olive oil, panchetta and red onions. Saute for 3 to 4 minutes. Discard oil from pan. Add ¼ cup of pasta water. Bring to boil and add brussel sprouts. Cook until water reduces up to 80%. Now add pasta and crushed tomatoes. Simmer for 2-3 minutes. Top with Pecorino Romano cheese. Enjoy!