TT National | Bucatini with Brussels Sprouts
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To learn more about this recipe, see our related story, Somm Spot, in our National edition.
Bucatini with Brussels Sprouts
Yield: Serves 4
Cook Time: 25 minutes
8 ounces bucatini
4 tablespoons unsalted butter, cut into cubes
½ pound Brussels sprouts, ends trimmed and quartered
4 garlic cloves, finely chopped
1 shallot, finely chopped
1½ teaspoons red pepper flakes
Freshly ground black pepper
1 cup finely grated Parmigiano-Reggiano cheese (preferably grated using a Microplane grater)
Juice of 1 lemon
3 tablespoons finely chopped parsley