A very easy peasy pasta dish for lunch.
I actually liked how the sprouts supped up the flavours from the infused garlicky chilli olive oil . This mellowed the bitterness of the sprouts making it both sweet and spicy.
Inspiration for this pasta dish came from two fellow bloggers Mark Willis and Plummy Mummy at Chili Paper Chains who suggested using chilli with it. As a spice head, I don't know why I did not think of it and now I have a number of ideas coming my way - one obviously being a Indian curry style dish and the other - deep fried like pakoras. I am really liking the idea of Brussels Sprouts Pakoras - maybe this weekend!
I am sharing this at Presto Pasta Nights #242. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. However this week, PPN is being hosted by Ruth.
Red Chilli Spiced Brussels Sprouts Pasta
Cook penne pasta for 2 people.
Meanwhile, heat 2 tablespoons olive oil in a wide pan, then add in a medium onion that has been finely sliced. Cook slowly stirring occasionally, until soft and caramelised. Then stir in sprouts that have been quartered, 2 cloves of minced garlic and chilli flakes to taste. Cook on medium heat until the sprouts are just tender and golden brown. Season with salt and pepper.
Stir in the drained pasta, drizzle with extra olive oil and serve immediately.