Rigatoni with Figs & Brussels Sprouts is a delightful blend of sweet, savory, and earthy flavors that will surprise your taste buds. The tender rigatoni pairs perfectly with caramelized figs and crispy Brussels sprouts, creating a symphony of textures in every bite. In just 40 minutes, you’ll have a dish that feels both comforting and sophisticated, ideal for a cozy weeknight or a special dinner. The natural sweetness of figs balances the slight bitterness of the sprouts, while a hint of garlic and Parmesan ties it all together. It’s a recipe that’s as easy to make as it is impressive to serve.
This dish is a celebration of seasonal ingredients, offering a unique twist on classic pasta. The figs add a luscious, jammy richness, while the Brussels sprouts bring a satisfying crunch and depth of flavor. With only 10 minutes of prep, it’s a stress-free way to create something truly memorable. Each forkful delivers a harmonious mix of creamy, crispy, and sweet, making it a crowd-pleaser for any occasion. Whether you’re a pasta lover or just looking to try something new, this recipe promises to be a standout on your table.
Ingredients for Rigatoni with Figs & Brussels Sprouts
- 8 ounces whole grain rigatoni
- 1.5 pounds Brussels sprouts, roughly chopped
- 4 ounces fontina cheese, chopped in small cubes (substitute with mozzarella or provolone if needed)
- 1 cup dried figs (chopped if large)
- Handful of arugula or other baby wilt-able greens (spinach works great)
- 2 tablespoons extra-virgin olive oil
- ¼ cup chopped almonds (toasted for extra flavor)
- ¼ cup panko bread crumbs
- Pinch of red pepper flakes (adjust to taste)
- Sea salt and fresh black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Grease a 9 x 13 inch baking pan.
- Boil the pasta in salted water until it’s halfway cooked, about 3-4 minutes. Add the Brussels sprouts and cook for another 3 minutes, until they’re just starting to become tender. Drain, reserving ½ cup of the pasta water.
- Return the pasta and Brussels sprouts to the empty pot. Stir in the fontina cheese, dried figs, greens, olive oil, and a splash of the reserved pasta water. Season with salt, pepper, and red pepper flakes. Taste and adjust seasonings as needed.
- Transfer the mixture to the greased baking pan. Sprinkle the chopped almonds and panko bread crumbs evenly over the top.
- Bake for 15-20 minutes, or until the top is golden brown and crispy. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This hearty rigatoni dish shines as a main course, but it also pairs beautifully with a light side salad or a crusty baguette. For a refreshing contrast, try a simple arugula salad with lemon vinaigrette. If you’re serving a crowd, add a charcuterie board with cured meats and olives for a complete meal.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the fontina for goat cheese or gouda, or use walnuts instead of almonds for a different crunch. If figs aren’t your thing, try dried apricots or cranberries. For a vegan twist, skip the cheese and add a sprinkle of nutritional yeast for a cheesy flavor.
Quick Tips for Time-Saving Success
To save time, chop the Brussels sprouts and figs ahead of time and store them in the fridge. You can also boil the pasta and prep the toppings while the oven preheats. Using pre-chopped almonds or panko from the store can also cut down on prep work without sacrificing flavor.
Storage & Reheating Made Easy
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a baking dish, cover with foil, and warm in a 350°F oven for 10-15 minutes. For a quicker option, microwave individual portions with a splash of water to keep the pasta moist.
Equipment Notes for Smooth Cooking
A 9 x 13 inch baking pan is ideal for this recipe, but any similar-sized oven-safe dish will work. Make sure to use a large pot for boiling the pasta and Brussels sprouts to avoid overcrowding. A colander with small holes will help you easily drain and reserve the pasta water.
Rigatoni with Figs & Brussels Sprouts
Ingredients
- 8 ounces whole grain rigatoni
- 1.5 pounds Brussels sprouts roughly chopped
- 4 ounces fontina cheese chopped in small cubes
- 1 cup dried figs
- Handful arugula or other baby wilt-able greens spinach would be great
- 2 tablespoons extra-virgin olive oil
- ¼ cup chopped almonds
- ¼ cup panko bread crumbs
- Pinch red pepper flakes
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch baking pan.
- Boil your pasta until cooked halfway through (3-4 minutes). Add the Brussels sprouts and cook for another 3 or so minutes until the Brussels sprouts are just starting to become tender.
- Drain, and reserve some of the pasta water. Return the pasta & Brussels sprouts to the empty pot.
- Stir in the cheese, figs, greens, two tablespoons of olive oil, and a splash of the reserved pasta water. Sprinkle with salt & pepper and taste and adjust seasonings.
- Pour pasta into the baking pan, top with the almonds and panko, and bake for 15-20 minutes or until golden brown on top.