Food

Orecchiette with Brussels Sprouts and Gorgonzola

Name: Orecchiette with Brussels Sprouts and Gorgonzola
Total time: 40 min
Ingredients: 1 pound small to medium Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 0.5 teaspoon kosher salt; Freshly ground black pepper; 3 ounces diced pancetta; 2 teaspoons minced garlic; 12 ounces dried orecchiette; 4 ounces Gorgonzola dolce,* at room temperature; 0.25 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter; 0.25 cup coarsely chopped toasted hazelnuts**

A creamy, dreamy blue cheese sauce coats garlicky roasted Brussels sprouts and puddles inside the noodles. (Gild the lily with pancetta and toasted hazelnuts? Don't mind if we do.) When you prepare the dish, be sure to have your garlic ready to immediately stir into the hot sprouts when they come out of the oven, and stir the orecchiette often. (It likes to stick.)

By

Laraine Perri

Published on August 2, 2023

Orecchiette with Brussels Sprouts and Gorgonzola — Photo: Brie Goldman

Hands On Time:

25 mins

Total Time:

40 mins

Servings:

4

Yield:

6 1/2 cups

Ingredients

1 pound small to medium Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon kosher salt
Freshly ground black pepper
3 ounces diced pancetta
2 teaspoons minced garlic
12 ounces dried orecchiette
4 ounces Gorgonzola dolce,* at room temperature
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
¼ cup coarsely chopped toasted hazelnuts**

Directions

Preheat oven to 425°F. On a large rimmed baking sheet, toss Brussels sprouts with oil. Arrange sprouts, cut sides down, on baking sheet; season with salt and a good grinding of pepper. Sprinkle pancetta around sprouts. Roast until sprouts are just tender and nicely browned, 15 to 18 minutes. Add garlic immediately and toss to combine.
While sprouts are roasting, cook orecchiette according to package directions. Drain, reserving 1/2 cup of the pasta cooking water. Leave pasta in colander after draining.
Add Gorgonzola and 1/4 cup pasta cooking water to pasta pot. Heat over medium-low, stirring until cheese melts and begins to bubble. Whisk in Parmigiano-Reggiano.
Add drained pasta to Gorgonzola mixture; toss to coat. Add Brussels sprouts mixture to pot; stir until heated through and combined. Add butter; stir until melted. If needed, stir in the remaining pasta water to make creamy. Top servings with hazelnuts.

*INGREDIENT TIP: There are two kinds of Gorgonzola: dolce and piccante. Dolce is aged for a shorter time, so it's sweeter and creamier than piccante varieties.

**INGREDIENT TIP: To toast hazelnuts, spread whole nuts in a shallow pan and bake in a 350° oven until golden and fragrant, 10 to 15 minutes. Wrap nuts in a clean dish towel; let steam a few minutes, then roll around in the towel to remove skins. Coarsely chop. (Or, word to the wise, if you live near Trader Joe's, they sell toasted, skinned hazelnuts.)