6-8 Brussel sprouts, halved
2-3 garlic cloves
1/4 cup White wine
Rigatoni
Parmesan cheese, grated
Tantillo California Virgin Olive Oil
Pepper
1
Cook the rigatoni until al dente.
2
Separately, pan sear the brussel sprouts with garlic cloves and water to help them steam and open up.
3
Deglaze the pan with white wine and remove the garlic cloves.
4
Add rigatoni when it is al dente. Mix together.
5
Pour everything from the pan into a separate bowl.
6
Add a drizzle of olive oil, then add the grated parmesan cheese.
7
Season with pepper.
Ingredients
6-8 Brussel sprouts, halved
2-3 garlic cloves
1/4 cup White wine
Rigatoni
Parmesan cheese, grated
Tantillo California Virgin Olive Oil
Pepper
