As with all our #101PASTAS recipes, the pasta itself is largely interchangeable with whatever variety you wish, but this is as it was made at the time of writing.
Olive oil 2 tbsp
Garlic 2 cloves
Brussels sprouts 250g halved
Dried chilli flakes 1/2 tsp
Cooked chestnuts 180g pack, halved
Cavatappi or macaroni pasta, 200g
Blue cheese 150g
Put a large pan of salted water on to boil.
Heat the butter in a large, heavy bottomed frying pan. Crush and add the garlic cloves, then place the brussels sprouts in the pan, cut side down, in a single layer. Throw in some salt, pepper and the dried chilli flakes and allow to cook until the sprouts start to caramelise.
Add in the chestnuts and sauté with the sprouts for a few minutes until the sprouts are cooked through and not too soft. Remove from the heat.
When the water is at a rolling boil, add the pasta (how to cook pasta).
Reserve a ladle of the pasta water before draining.
Tip the pasta into the sprouts and add the crumbled blue cheese. Toss together over a high heat, adding in a little of the pasta water to loosen.
Serve immediately with plenty of freshly ground black pepper.