![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/11\/bb1-615x516.jpg\")
\nMedium difficulty
\nPrep \u2013 15 minutes
\nCooking \u2013 10 minutes
\nServes 4
\nIngredients:
\n1 box Barilla\u00ae Fusilli
\n3 tablespoons extra virgin olive oil
\n1 garlic clove, minced
\n250g Brussels sprouts, shaved
\n120ml dry White wine
\n1 tablespoon fresh basil, sliced thin
\n60g Parmigiano-Reggiano cheese, grated
\nSalt and black pepper to taste<\/p>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/11\/photo-1608813607886-ce214a3a4f61-615x819.jpg\")
<\/p>\n
Method:
\n1. Bring a large pot of water to a boil, cook pasta according to package directions
\n2. Meanwhile, in a pan saut\u00e9 garlic with olive oil and just before it turns golden add the brussels sprouts and saut\u00e9 over high heat for 2-3 minutes
\n3. Add wine and reduce quickly, season with salt and pepper
\n4. Drain pasta, reserving around 120ml of pasta-cooking water
\n5. Add pasta-cooking water to brussels sprouts mixture; toss mixture over high heat
\n6. Remove from the heat. Toss with cheese and top with basil<\/p>\n
Barilla is available on shelf now at most major retailers. RRP \u00a31.29 (excluding lasagne at \u00a31.50).<\/p>\n
Spaghetti with Brown Butter Brussels Sprouts, Sage & Romano Cheese<\/strong><\/p>\n Method: Barilla is available on shelf now at most major retailers. RRP \u00a31.29 (excluding lasagne at \u00a31.50).<\/p>\n Penne with Basilico, Brussels Sprouts, Mushrooms & Romano Cheese<\/strong><\/p>\n Method: Barilla is available on shelf now at most major retailers. RRP \u00a31.29 (excluding lasagne at \u00a31.50).<\/p>\n","protected":false},"excerpt":{"rendered":" Use up those leftover sprouts this Christmas with these tasty recipes Fusilli with Shaved Brussels Sprouts, Basil & Parmesan Medium difficulty Prep \u2013 15 minutes Cooking \u2013 10 minutes Serves 4 Ingredients: 1 box Barilla\u00ae Fusilli 3 tablespoons extra virgin olive oil 1 garlic clove, minced 250g Brussels sprouts, shaved 120ml dry White wine 1 […]<\/p>\n","protected":false},"author":5,"featured_media":660961,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-660960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/660960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=660960"}],"version-history":[{"count":4,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/660960\/revisions"}],"predecessor-version":[{"id":661104,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/660960\/revisions\/661104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/660961"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=660960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=660960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=660960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/11\/huu.jpg\")
\nEasy difficulty
\nPrep \u2013 15 minutes
\nCooking \u2013 15 minutes
\nServes 4
\nIngredients:
\n1 box Barilla\u00ae Spaghetti
\n4 tablespoons butter
\n450g Brussels sprouts
\n6 sage leaves
\n170g Parmigiano-Reggiano cheese, grated
\n1 tablespoon Italian parsley, chopped
\nSalt and black pepper to taste<\/p>\n
\n1. Bring two pots of water to a boil
\n2. In one pot, boil the brussels sprouts for 8 minutes in salted water. Drain and cut in quarters
\n3. Place the butter in a pan over medium heat and cook until it turns slightly brown, then add sage and the brussels sprouts. Brown over high heat and season with pepper
\n4. In the second pot, cook the pasta according to the package directions. Then drain, reserving 120ml of the pasta\u2019s cooking water
\n5. Toss pasta with the brussels sprouts and cooking water. Finish with parsley and cheese before serving<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/11\/bb3-615x461.png\")
\nMedium difficulty
\nPrep \u2013 10 minutes
\nCooking \u2013 15 minutes
\nServes 7
\nIngredients:
\n1 box Barilla\u00ae Penne
\n1 jar Barilla\u00ae Basilico Sauce
\n2 tablespoons extra virgin olive oil
\n1 clove garlic
\n450g Brussels Sprout, quartered
\n150g Mushrooms, chopped
\n170g Romano cheese, grated
\n1 tablespoon parsley
\n130ml cup water
\nSalt and black pepper to taste<\/p>\n
\n1. Bring a large pot of water to a boil
\n2. In a large pan, saut\u00e9 the garlic in olive oil until it is light yellow in colour – about 1 minute
\n3. Add the quartered brussels sprouts and sear on all sides
\n4. Add chopped mushrooms and saut\u00e9 for 2-3 minutes, then season with salt and pepper
\n5. Add the sauce and water, bring to a simmer
\n6. Cook pasta according to package directions, drain and toss with sauce
\n7. Toss with cheese and parsley to finish<\/p>\n