Farfalle with Roasted Brussels Sprouts

I love Brussels sprouts.  H.. not so much – which is amusing considering I am generally considered to be the carnivorous half.  Anyway, my intake of the wondrous green orbs is quite low due to this unfortunate reality – but I am also always looking for creative ways to sneak them into things.  Last night I did an experiment with this in mind and it was quite delicious, not to mention easy.  The flavors are bold and dynamic – the smallest amount of heavy cream smooths it all over, and the fresh basil at the end really livens it up.  She loved it!

UPDATE: I made this again, and I added some really nice raw sheep’s milk feta – PERFECTION!

Ingredients:

• 1lb Brussels sprouts, cut in half
• 8 cloves garlic, minced
• 2 cups vermouth or dry white wine
• 1/2tsp red chili flakes
• 2tbs heavy cream
• 1 cup chicken stock
• 1 handful Romano cheese, grated
• 1 handful fresh basil
• Olive oil & duck fat
• 1lb farfalle or fusili
• a couple tbs of the best feta you can get.

How:

• Preheat the oven to 350.  Retain some pasta water.
• Add the sprouts, garlic, olive oil, and red pepper flakes to a saucepan.  Mix to combine, add a dash of salt, a knob of duck fat, and put in the oven for about 45min-1 hour.
• When it’s all nice and caramelized (you will smell it), remove and put on a high heat.
• Deglaze with vermouth.  Reduce 50%.  Add chicken stock. Reduce 25%.
• Add the small bit of heavy cream, heat for another minute or two, then cut the heat.
• Add the basil, stir to combine, and add your pasta & cheeses, adding the pasta water if necessary.