Post by Shawnee on Nov 23, 2012 2:33:49 GMT -5
Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese
Makes: 4 servings
Time: 45 minutes
Many cheesy baked pastas depend on béchamel-the classic sauce made with flour, butter, and milk-for creaminess. But this is a very cool alternative that combines a variety of textures and flavors (including fruit) without diluting the taste of the cheese. Pears, apples, and cranberries would all be fine here, and if you're not keen on blue cheese, try fontina, Gruyère, or anything that melts easily.
2 tablespoons olive oil, plus more for greasing the pan
Salt
8 ounces rigatoni, preferably whole wheat
1 1/2 pounds Brussels sprouts, roughly chopped
4 ounces Gorgonzola or other blue cheese, crumbled
6 to 8 fresh figs, or 1 cup dried, chopped
Black pepper
1/4 cup chopped almonds, for garnish
1. Heat the oven to 400°F. Grease a 9 × 13-inch baking pan with a little olive oil. Bring a large pot of water to a boil and salt it. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
2. Stir in the blue cheese, figs, the 2 tablespoons oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Turn the pasta mixture into the prepared pan.
3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes. Garnish with chopped almonds and serve.
Makes: 4 servings
Time: 45 minutes
Many cheesy baked pastas depend on béchamel-the classic sauce made with flour, butter, and milk-for creaminess. But this is a very cool alternative that combines a variety of textures and flavors (including fruit) without diluting the taste of the cheese. Pears, apples, and cranberries would all be fine here, and if you're not keen on blue cheese, try fontina, Gruyère, or anything that melts easily.
2 tablespoons olive oil, plus more for greasing the pan
Salt
8 ounces rigatoni, preferably whole wheat
1 1/2 pounds Brussels sprouts, roughly chopped
4 ounces Gorgonzola or other blue cheese, crumbled
6 to 8 fresh figs, or 1 cup dried, chopped
Black pepper
1/4 cup chopped almonds, for garnish
1. Heat the oven to 400°F. Grease a 9 × 13-inch baking pan with a little olive oil. Bring a large pot of water to a boil and salt it. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
2. Stir in the blue cheese, figs, the 2 tablespoons oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Turn the pasta mixture into the prepared pan.
3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes. Garnish with chopped almonds and serve.