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Rigatoni with Figs & Brussels Sprouts Recipe
Amy

Rigatoni with Figs & Brussels Sprouts

Rigatoni with Figs & Brussels Sprouts is a delightful blend of sweet, savory, and earthy flavors that will surprise your taste buds. In just 40 minutes, you’ll have a dish that feels both comforting and sophisticated, ideal for a cozy weeknight or a special dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 0
Ingredients Method

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

Method
 

  1. Preheat the oven to 400 degrees. Grease a 9 x 13 inch baking pan.
  2. 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.
  3. Drain, and reserve some of the pasta water. Return the pasta & Brussels sprouts to the empty pot.
  4. 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.
  5. Pour pasta into the baking pan, top with the almonds and panko, and bake for 15-20 minutes or until golden brown on top.
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