Smoky Tomato Pasta

with Brussels Sprouts & Crispy Spiced Breadcrumbs

30 MIN

2 Servings

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From the Test Kitchen

For a unique spin on classic tomato sauce, we’re making ours with a sprinkling of smoky-sweet barbecue spice blend and
a splash of tangy buttermilk. It’s all finished with creamy mascarpone cheese, which lends deliciously rich flavor to our orecchiette pasta.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Yellow Onion
6 oz Orecchiette Pasta
½ lb Brussels Sprouts
¼ cup Buttermilk
2 Tbsps Mascarpone Cheese
2 Tbsps Tomato Paste
¼ cup Panko Breadcrumbs
2 oz Pickled Goathorn Peppers
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the stem end of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Roughly chop the peppers.

2 Cook the pasta:

Add the pasta to the boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

3 Make the spiced breadcrumbs:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Add half the spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a plate. Wipe out the pan.

4 Cook the brussels sprouts:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned.

5 Make the sauce:

Add the tomato paste and remaining spice blend to the pan. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the buttermilk (shaking the bottle before opening) and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until thickened.

6 Finish the pasta & serve your dish:

Add the cooked pasta, chopped peppers, mascarpone, and half the reserved pasta cooking water to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spiced breadcrumbs. Enjoy!