Drunken Spaghetti with Brussels Sprouts and Walnuts

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Ingredients

• 8 ounces spaghetti
• 4 cups dry red wine
• 6 cups water
• 1 pound brussels sprouts (stems removed and then halved)
• 1 cup walnuts (roasted lightly, skins removed)
• 6 tablespoons unsalted butter
• 1/2 cup finely grated Pecorino, plus more for topping
• 1 teaspoon red pepper flakes (optional)

Directions

1. Add the wine and water to a large pot, add a pinch of salt and bring to a boil. Once boiling, add the spaghetti and cook for 1 minute less than the package specifies.

2. While the pasta is cooking, melt 4 tablespoons of butter in a 12-inch skillet over medium heat. After the butter has melted, add the brussels sprouts. Let them cook for 5-6 minutes, until they’re crisp-tender. If you want to add a little spice, now’s the time to toss in that 1 teaspoon of red pepper flakes.

3. When the pasta is ready (remember: cook one minute under the specified time) grab some tongs and transfer the spaghetti to the skillet. Don’t worry about draining the pasta. Add the remaining butter, the walnuts, and the 1/2 cup of Pecorino to the pan. Toss to melt the butter and coat the pasta in the sauce, if the pasta looks a little dry add 1/4 cup of the pasta water to the pan. Transfer to a warmed bowl, top with some more cheese and serve.

bon appetit