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Penne Pasta with Brussels Sprouts

Penne Pasta with brussels sprouts, garlic, pecorino, capers, crushed red pepper, breadcrumbs
Servings: 2


  • 1/2 pound penne pasta
  • 10 brussells sprouts more if you like more
  • 2 tablespoon olive oil
  • 2 small anchovies rinsed, drained
  • 1 large garlic clove crushed minced
  • squeeze of half a lemon save zest for garnish
  • 1 teaspoon capers
  • 1/2 teaspoon crushed red pepper
  • sea salt black pepper
  • 1/4 cup panko bread crumbs toasted
  • 1 tablespoons pecorino romano cheese can use fresh parmesan
  • zest of half lemon


  • Cook pasta according to the directions. Make sure to boil in a heavily salted pot of water. Drain.
  • Trim ends of brussels sprouts. Pull of a lot of big leaves and reserve.
  • Slice the remaining part of each sprout.
  • In a small saute pan, melt the anchovies in olive oil. Add garlic and cook for a minute or two until golden, not brown. Add in capers, crushed pepper and lemon.
  • Saute brussels sprouts including leaves for 5-6 minutes (could be less time) until they are wilted and a bit golden.
  • Toss with pasta, season with salt and pepper to taste. Add in breadcrumbs and pecorino cheese, toss again. Garnish with lemon zest. Serve immediately.


This makes two entrees or 4 appetizer size plates. Note: You can make the brussels sprouts as a side dish without the pasta. You can play around with ingredients. I used homemade croutons, but gave you the recipe with toasted panko breadcrumbs. Either option works.