Recipe & photography by Ed Barrow.
Ingredients
- 30g of salted butter
- 50ml of chicken stock
- 2 cloves of garlic, finely sliced
- 500g of brussel sprouts, very finely sliced
- Few gratings of fresh nutmeg
- Large sprig of fresh rosemary, finely chopped
- 1/2 tsp of chilli flakes
- 150g of Northern Pasta Co Radiatori
- 80ml of double cream
- 35g of Parmesan, finely grated
Method
- Start by adding the butter to a medium saucepan. Place a medium heat and then once melted leave it to bubble up, then the bubbles will reside and it will start to turn a golden brown colour and smell caramelised. At this point, add the chicken stock to cool it down and stop it burning. Then add the garlic, sprouts, nutmeg, rosemary and chilli flakes. Stir together and turn the heat to the lowest possible before placing a lid on. Cook these down for 25 minutes, stirring every 5 minutes until they are really nice softened and cooked down.
- Place a large pan of water on to boil for the pasta. Once boiling add the Radiatori and cook for 8 minutes until al-dente.
- Whilst the pasta is cooking, finish the sauce by adding the crème Fraiche and Parmesan. Stir together and taste for seasoning.
- Drain the pasta then mix with the sauce and a little splash of pasta water. Divide between two bowls and finish with some extra Parmesan over the top.
