adapted from Fine Cooking Dec 09/Jan 10.

As you may know, I love charred Brussels sprouts, so when I ran across this recipe, I marked it.  I drooled.

However, there were problems.

First of all, I wasn’t about to roast the spouts, as the recipe suggested, instead of charring them in the pan.  No, we do not heat the oven to 500 degrees for a quick and easy weeknight pasta dish.

Second of all, it was just too much damned pasta.  The orichette that I bought ended up being both longer-cooking and starchier than I expected, thus falling apart around the edges even as I got the chunks in the center barely cooked through.  And so much of it!

Third of all, the sauce was a lot heavier than shown in their picture.  I should have skipped the cream and used olive oil instead.

I ended up with a gummy, pasty, cream-flavored, bitter mess that looked nothing like the picture, except for the orichette.  Nevertheless:  tasty.  I highly recommend the sprouts/Gorgonzola/nut combination.

The basic idea is, saute a bunch of quartered Brussels spouts in butter until they char around the edges.  Meanwhile, cook a pound of orichette.  Add some nuts (I ended up with almonds, the recipe called for pecans, walnuts would be tasty) and some chopped shallots to the sprouts, saute until the shallots are translucent.  Remove from heat and add some crumbled Gorgonzola (ahh, creaminess) and one lemon’s worth of juice and peel (but not pith).  Add salt and a lot of pepper, to taste.  I finished it with 3/4 c of heavy cream (!) but I think I’d just toss it with maybe a 1/4 c of olive oil next time.  And I’d add less orichette.  Or maybe just more sprouts.