Cavatappi & Browned Brussels Sprouts & Buttery Breadcrumbs Recipe (2024)

We loved this pasta and it was fairly easy to make. Followed recipe with the exception of omitting pine nuts (didn't have any) and used dried pasta instead of fresh. Very good and refreshing. We can't wait to eat the leftovers (although there aren't many.

This was really good--a very worthy weeknight supper (Meatless Monday), and it made us feel healthy after the madness that is the holidays. My husband did comment that the pasta would be much better served with a gorgonzola cream sauce, but that's to be expected :) I only made two small changes: 1) I had one sad spicy Italian sausage link sitting in the fridge, and I thought I should use it, so I chopped it up and added it here. It was a great addition. I know it's then no longer "meatless Monday", but the added spice was welcome. Bacon, pancetta, etc. would also be fabulous. 2) My grocery store only had Cavatappi for $6.99/pound (!), so I subbed orechiette. Otherwise, I followed the recipe exactly. It's a very light sauce, and the focus of the dish is on the various textures, so don't skip the cheese, the breadcrumbs, etc. They're important. Next time, I'd be more generous with the pine nuts, or I might use walnuts.

Excellent just as written

We love Brussel sprouts and the

Third time making it...that's how much we enjoy it. I always seem to buy more than 12 oz of Brussels sprouts, so I double all the ingredients except the pasta. I prefer more veggies to pasta ratio in general, and when made this way it makes more than 4 servings. I also grate the Romano instead of shaving it. I think it distributes the cheesiness better. Definitely take the time to make the buttery panko crumbs. Keeper for us.

This was yum!!! I made the following adjustments. I cooked the onion first a good 5-8 minutes to let it carmelize and added red pepper flakes approx 1/4 - 1/2 tsp. used italian seasoned panko (cause it was what I had) and my vegetarian daughter said add it to the rotation mom, at least twice a month. She wants me to try walnuts next time instead of pine nuts and we all agreed that even though we love the breadcrumbs next time will leave out just to make it more figure friendly. Also can see as one person posted grilling up a couple of chicken sausage and cutting into to pieces to serve with this dish.

This was a good pasta dish. We made the brussel sprouts in the oven at 425 for 20 minutes drizzled with olive oil, kosher salt and pepper. We didn't add the brussel sprouts until the very end to retain their crunchy exterior. We used a vegetable farfalle which added color and was good. It's a good, fast pasta dinner loaded with veggies.

The photo alone was enough to get me to make this recipe. That, and I ready had most of the ingredients on hand. I made some changes to the menu to allow flexibility with what I had on hand and it was really an outstanding dish. 1. I used salted butter and italian bread crumbs for more seasoning and flavor. 2. I used chicken broth instead of vegetable broth 3. I omitted the Lemon rind, lemon juice and fresh thyme. And I also omitted the pine nuts. 4. I subbed parmesan cheese for pecorino romano. This was delicious! I really liked it and I let the brussels char a little bit while pan frying for some carmelization action. The seasoned breadcrumbs played well as they coated the pasta and the brussel sprouts. It was garlicky and nutty. Loved.

This was really good. But I added 3 tsp of garlic since some reviewers said it needed something extra. And more onion. We love new Brussels sprout recipes and this one was good.

I love brussels sprouts, but this was a disappointment. I could not find cavatappi, so I used strozzapreti. Other than that, I followed the recipe exactly. This was terribly bland. The addition of Italian sausage would probably be much better, though I would use turkey sausage.

Pretty basic and not much flavor, interesting that the reviewer that gave it 5 stars added Italian sausage. Sounds like a good addition, but the recipe as written is pretty bland. For the full review see http://www.dishoverdinner.com/2012/11/pasta-with-browned-brussels-sprouts-and.html.

Made the recipe per instructions. It was lacking oomph.

This was really really good, and very easy. I used fresh orecchiette instead of cavatappi and added Italian sausage from my local butcher, and it made the dish hearty enough to be satisfying without the carb crash that comes with too much pasta. SOOO GOOD.