hello, december. {orecchiette with shaved brussels sprouts}

Hello December |amerryfeast.com

Hello to you dear friends on this cold first week of December! I don’t know what the weather is like where you are, but Idaho feels rather like the arctic so far this week.

I’m not sure what that means for the rest of the month- but I have a feeling my kids might just get that white Christmas they have been dreaming of for a few years. At our house we have officially embraced Christmas music, twinkly lights and pots of this. ‘Tis the season…

Between the cold weather, feeling wiped out after having company for a week & many hours in the kitchen– I need more quick and easy meals this week month, how about you?

Here is a perfect quick weeknight meal for the busy days of December. On your table in less than 30 minutes, so hopefully you can have some time in your evening to take a moment to breathe (or address Christmas cards which is what I am doing tonight…)

December can be crazy, so be good to yourself!

hello, december. {orecchiette with shaved brussels sprouts} amerryfeast.com

Orecchiette with Shaved Brussels Sprouts, Shallots & Pecorino Romano
Recipe Type: Main Dishes
Cuisine: Italian
Author: Heather
Prep time:
Cook time:
Total time:
Serves: 4-6
A quick and easy meal for a cold winter’s night! This is also excellent with broccoli and spiced up with some chili flakes.
Ingredients
  • 1 lb. Orecchiette pasta
  • Olive oil
  • 1 large Shallot, sliced thinly (or red onion)
  • 2 Garlic cloves, minced
  • 2 cups Brussels Sprouts, shaved on a mandolin or cut thinly
  • 1-2 cups reserved pasta water
  • Pecorino Romano Cheese, freshly grated
  • Good olive oil to finish
  • Sea salt & Cracked black pepper
  • Optional: Your favorite Italian Sausages (cooked & chopped) and Dash of Chili Flakes for more heat
Instructions
  1. In a large sauce pan filled with salted boiling water, cook pasta until just under al dente.
  2. While the pasta is cooking, heat a large skillet to medium high and add 1 T olive oil. Add shallot and garlic, cook for approximately 3 minutes, stirring occasionally. Adjust heat as needed so they don’t burn.
  3. Add Shaved Brussels Sprouts- cook for an additional 3-4 minutes.
  4. When pasta is almost al dente- add to brussels sprout mixture & stir. (I do this straight from the pasta pan with a large colander spoon. Do not drain, leave pasta water in pan) Add cooked sausage & chili flakes if using.
  5. Pour 1/2 cup pasta water into pasta and brussels sprouts mixture. Stir gently.
  6. Grate 1/2 cup pecorino romano cheese directly into pasta pan, stirring to combine.
  7. Let vegetables and pasta continue to cook a few minutes, adding more pasta water & cheese as needed to make a light sauce.
  8. Taste and add salt & pepper as needed. Turn heat off, dish into bowls. Finish with a drizzle of olive oil and additional grated pecorino and cracked black pepper to taste.
Notes
Test the pasta while its boiling, and take out when it has just a bit more bite than you like with your finished pasta. It will continue to cook once you move it to the pan with the vegetables and sauce. Also- I was using up left over brussels sprouts- I would add more next time!

hello, december. {orecchiette with shaved brussels sprouts} amerryfeast.com

Stay warm friends! Later this week, I’ll be posting my first ever Merry Feast Italy Lovers Gift Guide– watch for it!

xo- Heather

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