Tender, seared Brussels sprouts and fresh mushrooms combine to make a rich, savory vegetarian sauce. For a vegan dish, omit the cheese.
4 pounds Barilla Mezze Penne
4 pounds trimmed brussels sprouts
1 cup extra-virgin olive oil
8 minced garlic cloves
4 stripped, minced rosemary sprigs
2 cups white wine
2 pounds sliced mixed mushrooms
as needed salt
as needed pepper
4 tablespoons minced fresh parsley
2 cups grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Cook the sprouts in boiling water for 3 minutes. Drain and shock in an ice bath to stop the cooking. When cool, slice each sprout crosswise into 6 pieces. Refrigerate until needed.
For each serving, to order:
- In a skillet, heat 2 teaspoons oil and saute a pinch of garlic and a pinch of rosemary for 1 minute. Add 2 to 3 ounces sprouts and saute until slightly browned. Deglaze with 1 ounce wine and cook for 1 minute. Add 1 ounce mushrooms and saute for 2 minutes. Season with salt and pepper.
- Reheat 1 1/3 cups pasta in simmering water. Drain and add to the pan sauce, along with some pasta water to loosen, if necessary. Toss and plate. Garnish with 1/2 teaspoon parsley and 1 tablespoons cheese.