Ingredients for 8 people
- 1 box Barilla® Mini Penne
- 1 pound Brussels sprouts
- 1 tablespoon butter
- 4 sage leaves,chopped
- 1 pint grape tomatoes, halved
- Salt and black pepper to taste
- 1/3 cup Parmigiano-Reggiano cheese, grated
Bring a large and a small pot of water to a boil.
Boil the Brussels sprouts in the small pot until they are cooked through, about 6-7 minutes then cut into quarters.
In a large skillet, heat butter, cook until slightly browned. Add sage and Brussels sprouts, brown over high heat about 3-4 minutes.
Add tomatoes and cook until blistered. Season with salt and pepper.
Cook pasta according to package directions.
Drain pasta, reserving 1/2 cup of the cooking water.
Toss pasta with sauce and pasta water; top with cheese.