Name: Penne Rigate with Brussels Sprouts and Gorgonzola
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 small red onion -; 1 lb. Brussels sprouts -; 1 long red fresh chile -; 1 tsp. chopped thyme -; Salt and freshly ground pepper -; 1/2 lb. penne rigate -; 4 oz. Gorgonzola cheese, preferably dolce latte -

Ingredients for - Penne Rigate with Brussels Sprouts and Gorgonzola

1. 2 tbsp. extra-virgin olive oil

2. 1 small red onion

3. 1 lb. Brussels sprouts

4. 1 long red fresh chile

5. 1 tsp. chopped thyme

6. Salt and freshly ground pepper

7. 1/2 lb. penne rigate

8. 4 oz. Gorgonzola cheese, preferably dolce latte

How to cook deliciously - Penne Rigate with Brussels Sprouts and Gorgonzola

1 . Stage

In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile, and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover, and remove from the heat.

2 . Stage

Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Transfer the pasta to bowls, top with the Gorgonzola, and serve right away.