This is a delicious pasta dish that has so much flavor thanks to the rich parmesan broth that serves as a great flavor base. If you are vegetarian, you can eliminate the ground chicken and double up on the vegetables. It’s a bit of extra effort to dissemble leaves of the sprouts, but they truly taste great in the pasta.
for parmesan broth:
- 4 garlic cloves
- 1 small onion
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1/2 cup of dry white wine
- 1/2 pound Parmesan rinds
- 5 cups of water
- 1 lb rigatoni
- 1 lb ground chicken
- 8 ounces Brussel sprouts
- 1 red bell pepper, finely diced
- 1 head of garlic
- 1 sweet onion , finely diced
- 2 teaspoons greek seasoning
- 3 tablespoons olive oil
- kosher salt and pepper
- 3 tablespoons finely chopped parsley
- shaved parmesan for serving
for parmesan broth:
Heat the onion and garlic with about a tablespoon of olive oil. Sauté for about 5 minutes until fragrant and caramelizing. Pour in wine and deglaze pan, then add remaining ingredients to the pot. Bring the mixture to a boil, cover and simmer for about an hour and a half. The broth will be milky and the rinds may cling to the pot. Strain and discard solids, reserving cooking liquid. Set side. Broth can be made ahead and stored in refrigerator or freezer.
for brussel sprouts and garlic:
Preheat oven to 400. Trim the tops of the Brussel sprouts and begin separating all the leaves apart from one another. Place leaves on a large parchment lined rimmed baking sheet. Toss with a couple of tablespoons of olive oil, season with salt and pepper. Roast in oven for about 15 minutes until leaves are tender and beginning to turn golden and caramelize on the edges. Remove from oven and set aside.
Cut the top off of the head of garlic to expose cloves. Drizzle with olive oil and wrap in foil. Roast in 400 degree oven for 30 minutes. Once garlic is cool enough to handle, whisk roasted garlic into parmesan broth.
While Brussel sprouts and garlic are roasting, heat a large skillet with olive oil and add the onions and red pepper. Season with salt and pepper and sauté for about 5 minutes. Add ground chicken and break up with the back of a wooden spoon to brown. Add the greek seasoning and cook thoroughly.
Prepare pasta to al dente doneness according to package directions. Drain pasta, add prepared broth, chicken mixture, roasted Brussel sprout leaves and parsley and toss to combine. Place pasta in serving bowls and garnish with freshly shaved parmesan. Enjoy!