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Cooking With Chef Hermann: Rigatoni with Brussels Sprouts, Parmesan and Lemon

Rigatoni with Brussels Sprouts, Parmesan and Lemon


  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 large Leek, sliced into thin rings
  • 4 TB Olive oil, divided
  • Salt and Pepper
  • 2 lemons, zest and divided
  • 4 garlic cloves, crushed
  • ½ C White Wine, dry
  • ½ C stock or pasta liquid
  • 12 oz Rigatoni, al dente
  • 2 oz parmesan cheese, finely grated


Heat 2 TB of oil in a large skillet.  Add the Brussels sprouts and season with salt and pepper.  Cook until a golden brown, about 3 minutes.  Add leek, garlic, lemon zest and remaining oil.  Cook until soft. Add the wine and stock. Bring to boil.  Add the pasta and toss to warm, about three minutes.  Add the cheese. To serve, divide into bowls, top with more lemon zest, squeeze of lemon and Parmesan.