Ingredients

The following ingredients have 4 Servings
  • 2 cups milk
  • 1 tablespoon olive oil
  • 5 tablespoons butter
  • divided
  • 2 large shallots
  • finely chopped
  • 2 large cloves garlic
  • finely chopped
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 12 sage leaves
  • 1/2 cup breadcrumbs
  • 1 6- to 8-ounce piece Gorgonzola dolce
  • grated or cut in small pieces
  • 1 cup shredded Fontina Val d’Aosta or Gruyère
  • About 1 cup (loosely packed) grated Grana Padano or Parmigiano-Reggiano
  • A little freshly grated or ground nutmeg
  • Finely ground white or black pepper
  • Salt
  • 1 pound penne or other short-cut pasta
  • 1 pint large Brussels sprouts
  • trimmed and leaves separated

Instruction

  • Bring a large pot of water to a boil for the Brussels sprouts and pasta
  • In a small saucepan, heat the milk over medium heat until hot, 3-4 minutes
  • In a large saucepan, heat the oil, one turn of the pan
  • Add 2 tablespoons butter and stir until melted
  • Add the shallots and garlic, and cook, swirling the pan, until the vegetables are aromatic, 1-2 minutes
  • Sprinkle the flour over the veggies and stir to blend, about 1 minute
  • Add the stock then the hot milk
  • Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes
  • While the sauce simmers, in a small skillet, melt the remaining 3 tablespoons butter over medium heat
  • When the butter foams, add the sage leaves and cook until browned and crispy, about 2 minutes; transfer to paper towels to drain
  • Add the breadcrumbs to the skillet with the brown butter and cook, stirring often, until golden brown, about 3 minutes
  • Stir the three cheeses into the sauce; reduce the heat to low and season with nutmeg and pepper
  • Salt the boiling water, add the pasta and cook to almost al dente
  • Add the Brussels sprouts and cook 1 to 2 minutes more
  • Reserve 1/2 cup starchy cooking water, drain the pasta and sprouts and return them to the pot
  • Add the cheese sauce and reserved cooking water; toss to coat and season, adding more cheese if desired
  • Divide among shallow bowls and top with the breadcrumbs and sage