There are certain ingredients that, once discovered, become lifelong culinary companions. For many, brown butter is one such revelation. Its deep, nutty aroma and complex flavor profile elevate even the simplest dishes from ordinary to extraordinary. Recently, however, I received an intriguing, hand-written note from an old friend – none other than Brown Butter itself – expressing a bit of existential angst regarding its culinary journey.
My dearest Ali,
I hope this letter finds you well. As the festive season approaches, I know we, along with many of your friends, will be sharing countless joyful moments. While I typically relish my role in your kitchen, I feel compelled to voice a subtle concern that has been weighing on my golden, nutty heart. You see, I adore that you and so many others have embraced my incredible versatility – truly, those brown butter blondies were a triumph! – yet, I confess to feeling a tad overlooked in some of my more traditional, comforting roles amidst all the recent fanfare.
Simply put: I find myself missing sage. I long to crisp its fragrant leaves in a shimmering pan before cascading over delicate butternut squash ravioli. I miss the embrace of broad pappardelle ribbons, mingling with the subtle crunch of toasted pine nuts. And oh, how I yearn for those gentle baths with tender fillets of sole, adding a touch of sophisticated richness.
There, I’ve said it. I simply wished to remind you, and perhaps others, of what I once considered my quintessential pairings, my foundational strengths. I trust you’ll understand my heartfelt longing. It feels impolite to ask, but if you could share this sentiment with anyone you believe might resonate with my plea, I would be eternally grateful.
With warm regards,
Your loyal friend, Brown Butter
My friends, it seems our beloved Brown Butter, or “BB” as we affectionately call it, is feeling a little blue, yearning for a return to its savory roots. What could possibly lift its spirits and celebrate its incredible potential beyond the sweet treats it so often graces? I believe this delightful Orecchiette with Brown Butter, Brussels Sprouts, Walnuts, and Pecorino is just the culinary embrace BB needs. This dish is not only one of my current favorites but also a testament to brown butter’s savory magnificence.
Beyond its irresistible flavor, this recipe holds a special charm: the playful similarity in shape between the small, cup-like orecchiette pasta and the delicate, tender leaves of the Brussels sprouts. It’s a visual harmony that promises a delightful bite. Moreover, this dish is remarkably easy to assemble, making it a perfect candidate for a quick weeknight dinner or a comforting weekend meal. While separating the Brussels sprout leaves might seem like a minor chore, I assure you it’s a meditative, rewarding process that takes no more than 10 minutes, certainly less tedious than some of the other mundane tasks life throws our way!
Once the sprouts are prepped, the rest of the cooking journey is wonderfully straightforward. While your chosen pasta simmers to al dente perfection, the butter transforms into its glorious browned, nutty state, the walnuts achieve a golden toastiness, and the Pecorino is grated, ready to bestow its sharp, salty kiss. In the final moments of the pasta’s cooking, the Brussels sprouts join the pot for a brief blanch, ensuring they retain a vibrant green hue and a tender-crisp texture. Everything then comes together in one pan: pasta, sprouts, that magical brown butter, toasted walnuts, and a generous sprinkle of cheese. It’s an incredibly simple yet profoundly delicious symphony of flavors and textures. I have no doubt BB will approve of this savory celebration.
For those times you might be craving BB’s sweeter side, don’t forget the divine Brown Butter Blondies. And if you’re exploring more savory possibilities, the Brown Butter Orzo Risotto is another must-try for a swift, satisfying meal.
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Orecchiette with Brown Butter, Brussels Sprouts & Walnuts
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
Author: Alexandra Stafford
Total Time: 25 minutes
Yield: 2 to 3 1x
Diet: Vegetarian
Description
Indulge in this quick and incredibly flavorful Orecchiette with Brown Butter, Brussels Sprouts, and Walnuts. This vegetarian pasta dish perfectly balances the tender bite of orecchiette (little ear-shaped pasta) with the earthy sweetness of sautéed Brussels sprouts, the rich, nutty notes of brown butter, and the satisfying crunch of toasted walnuts, all finished with a generous dusting of savory Pecorino cheese. It’s a harmonious blend of textures and tastes, making it an ideal weeknight dinner solution that feels gourmet.
While this recipe was originally crafted with 8 ounces of pasta to truly let the brown butter shine as the star, I’ve found that for a more substantial family meal, increasing the pasta to 12 ounces works wonderfully. If you opt for more pasta, be sure to reserve a bit more of the flavorful pasta cooking liquid, as it’s key to achieving that perfectly saucy consistency. This simple adjustment ensures everyone gets a satisfying portion while still celebrating the exquisite depth that brown butter brings to the dish. Enjoy the delightful contrast of tender vegetables, al dente pasta, and crisp nuts in every forkful!
Ingredients
- 12 ounces fresh Brussels sprouts, preferably organic and firm
- 8 to 12 ounces orecchiette pasta, or any other short pasta shape you prefer (such as penne, farfalle, or cavatappi), see notes above for quantity guidance
- kosher salt, for seasoning the pasta water and dish
- 6 tablespoons (3 oz | 85 g) unsalted butter, high quality for best brown butter flavor
- 1 cup walnuts, roughly chopped, for toasting and garnish
- 2 ounces finely grated Pecorino Romano or Parmigiano-Reggiano cheese (1/2 to 1 cup), plus more for serving
- freshly cracked black pepper, to taste
- Flaky sea salt, such as Maldon, for finishing and adjusting seasoning
Instructions
- **Prepare the Brussels Sprouts:** Begin by meticulously preparing the Brussels sprouts. Trim off the tough, woody ends of each sprout. Starting from the cut end, carefully peel away the individual leaves. To make this easier, you might need to trim a little higher than usual after the initial stem cut. As you peel, the leaves will become smaller and tighter; when you reach the very dense core, which will be difficult to peel further, set these small “hearts” aside. Once all outer leaves are separated, thinly slice the reserved sprout hearts. Keep the sprout leaves and sliced hearts separate and set them aside. This method ensures all parts of the sprout cook evenly and offers a delightful variety in texture.
- **Boil Pasta Water:** Fill a large pot with water and bring it to a rolling boil over high heat. Add at least 2 tablespoons of kosher salt to the boiling water, ensuring the pasta is seasoned from within.
- **Brown the Butter:** While the pasta water is heating, melt the unsalted butter in a large sauté pan. This pan should be spacious enough to eventually accommodate all the cooked pasta and Brussels sprouts. Cook the butter over medium heat, swirling occasionally. Watch carefully as the butter will begin to foam, then turn a beautiful golden-brown color, and emit a wonderfully nutty aroma. This process typically takes about 5-7 minutes. Immediately remove the pan from the heat once the butter reaches this desirable browned stage to prevent it from burning.
- **Toast the Walnuts:** In a separate small sauté pan, heat the walnuts over medium heat. Toast them gently, stirring frequently, until they become fragrant and lightly browned, usually around 8-10 minutes. Alternatively, you can toast the walnuts in a preheated oven at 350ºF (175ºC) for 8 to 10 minutes, keeping a close eye on them to prevent scorching. For an extra touch (optional but recommended for a cleaner texture), place the toasted walnuts in a clean tea towel and rub them vigorously to remove their papery skins. Transfer the rubbed walnuts to a fine-mesh sieve and shake gently to dislodge any remaining skins. Set the toasted, peeled walnuts aside.
- **Cook Pasta & Sprouts:** Refer to the package instructions for your chosen pasta to find the recommended al dente cooking time. Set a timer for one minute less than this suggested time. For example, if your orecchiette requires 9 minutes for al dente, set your timer for 8 minutes. Once the timer rings, add both the separated Brussels sprout leaves and the thinly sliced sprout hearts to the boiling pasta water along with the pasta. Continue cooking for one additional minute. Before draining, reserve at least 1 cup (or more, up to 1.5 cups if using 12 oz pasta) of the starchy pasta cooking liquid. This liquid is essential for creating a silky sauce. Drain the pasta and Brussels sprouts thoroughly.
- **Combine and Serve:** Return the large sauté pan with the brown butter to medium-to-medium-high heat, allowing it to warm slightly. Add the drained pasta and Brussels sprouts to the pan. Pour in about 1/2 cup of the reserved pasta cooking liquid, add the toasted walnuts, and a generous handful of the grated Pecorino or Parmigiano cheese. Toss all the ingredients vigorously to combine, ensuring the pasta and sprouts are thoroughly coated in the rich brown butter sauce. Taste the dish and adjust seasoning with flaky sea salt and freshly cracked black pepper as needed. If the pasta seems a little dry or could benefit from a more luxurious texture, gradually add more of the reserved pasta cooking liquid, a tablespoon at a time, until it reaches your desired consistency. This reserved liquid is also a lifesaver if you plan to make this dish ahead and need to reheat it, helping to rehydrate the sauce beautifully. Serve immediately, garnished with extra Pecorino if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American, Italian