Chef notes
I like to make a pasta sauce that can be cooked in the amount of time it takes to cook the pasta, so everything is done at the same time. This is my go-to, and I substitute other types of veggies in here as well. This recipe is also excellent with finely chopped broccoli or cauliflower.
Technique tip: Cook the pasta 2 to 3 minutes less than package instructions, as it will finish cooking in the sauce. I like to heat the oil with the garlic, rather than preheating the oil and adding the garlic; this makes the garlic less likely to burn.
Swap option: For the Brussels sprouts, you can either use a knife to thinly slice them or put them in the food processor fitted with the slicing blade, or you can just buy a bag of shredded Brussels sprouts. Cabbage can be substituted for the sprouts, and any pasta shape you like can be used as well.
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