If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Recipe information
Total Time
1 hours
Yield
4 Servings
Ingredients
1
1
4
1
4
½
12
2
Preparation
Step 1
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.
Step 2
Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
Step 3
Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
Step 5
Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
Step 6
Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
Nutrition Per Serving
How would you rate Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek?
Leave a Review
Reviews (15)
Back to TopI enjoyed this recipe so much, I shared it with relatives with homemade preserved lemons for Christmas gifts. I'm preparing to make it again for guests this weekend! Very impressive flavors and comes together easily.
Sarah Stulga
Pittsburgh, PA
1/12/2018
This was fine. Easy to put together and smelled incredible while cooking, but a little bitter and flat once completed.
Anonymous
4/9/2020
This recipe was fun to make and smelled great while cooking, but lacked flavor when finished. The lemon obscured the garlic and the cheese stayed with the Brussels sprouts and peels rather than clinging to the pasta.
Anonymous
Minnesota
4/21/2020
i really enjoyed this recipe. i really thinly sliced the leeks that were cooked with garlic. i reduced the amount of cheese by more than half and added 1-2 tbsp butter at the end. i also added red pepper flakes. delicious!
cherry15blossom
new york
4/24/2020
The "stirring often" made the sprouts and leek completely disintegrate. I didn't care for the stripes of lemon zest, I find finely grating lemon peel works much better and you don't end up with bits of zest in your mouth, overpowering everything else. I stuck to the recipe closely and like the overall flavor, but it needed a ton more garlic and salt. Tossing in the parmesan didn't quite work either, it stuck together in clumps. If I were to make it again, I'd completely tear apart the leaves so you don't bite down on chunks of bitter sprout and use more seasoning, I can imagine chili flakes and thyme would work quite well. Furthermore I'd add more wine and a tiny bit of maple syrup or honey, I found the original recipe lacked a good sweet-sour balance.
Anonymous
Cologne
11/28/2020
Really loved this recipe! Prep took the most time, but it was fairly easy to make. I didn't have any issues with bland taste or bitterness, like some of the other reviewers. I found no faults! Wasn't heavy and definitely could've had seconds. I did add red pepper flakes, but enjoyed it either way!
Lizzie
Monterey, CA
3/10/2021