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Linguine with Cauliflower and Brown Butter

Go nutty with brown butter in this just slightly sweet pasta dish.

  • prep: 40 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 3/4 cup packaged croutons or 3 slices stale bread
  • 6 1/2 tablespoons butter
  • 1 medium cauliflower (2 1/2 pounds), cut into florets
  • Coarse salt and ground pepper
  • 1 pound linguine
  • 10 fresh sage leaves or 1/2 teaspoon dried sage
  • 1 shallot, minced
  • 3/4 cup chopped fresh parsley
  • 1/2 cup freshly grated Parmesan, plus more for serving

Variations

To make this recipe as prepared on "The Martha Stewart Show," use 1/3 cup plain dried (coarse) breadcrumbs -- homemade or store-bought -- instead of the croutons or stale bread, and skip Step 1 of the instructions. Also, use 6 tablespoons of butter instead of 6 1/2.

Cook's Note

To test pasta for doneness, toss a strand against a vertical stainless-steel surface (such as a refrigerator or backsplash). If it sticks, it's done.

Directions

  1. Step 1

    Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)

  2. Step 2

    In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.

  3. Step 3

    In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.

  4. Step 4

    In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Source
The Martha Stewart Show, February 2010

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Reviews (12)

  • J3ANA 11 Jan, 2012

    An easy, simple dish. Not the most elegant of flavors, but still somewhat satisfying. I added chicken to this dish; additionally, I didn't have shallots on hand so I added fresh chopped onion and some garlic powder to compensate.

  • hypolita 1 Apr, 2010

    Delicious! I added minced garlic with the shallot and College Inn Culinary Broth (chicken broth and white wine) instead of the pasta water. It was dry without any additional liquid but water would dilute the taste, I thought. Also added shaved parmesan when I re-heated it in the oven. Even better the second time.

  • hypolita 1 Apr, 2010

    Delicious! I added minced garlic with the shallot and College Inn Culinary Broth (chicken broth and white wine) instead of the pasta water. It was dry without any additional liquid but water would dilute the taste, I thought. Also added shaved parmesan when I re-heated it in the oven. Even better the second time.

  • CuisineKathleen 29 Mar, 2010

    Not a fan of sage...I am sure it would be fine with oregano and fresh parsley.

  • supasa14399 24 Feb, 2010

    Arent shallots similar to onion, I have onion on hand and really want to try this recipe. We are currently getting a huge amount of snow and driving in it isnt an option for me!

  • agibb 24 Feb, 2010

    inmykitchen - use any other herb that YOU like. Thyme would also be nice in here, so would a strong herb like basil. There's so much parsley in this recipe you could easily just leave out the sage, it's just another flavor profile. Maybe a little crushed red pepper would be good too.

  • inmykitchen 24 Feb, 2010

    I hate sage--what can I use instead or can I just omit it?

  • MarnaMarie 23 Feb, 2010

    On todays show you brought attention to the nutrition facts with recipes. Is there a way you could include sodium content in the nutrition numbers? This above recipe is awesome.

  • dovecanyon 8 Jul, 2008

    To jody0505: I used oregano instead of sage. It was very good.
    My Italian grandmother used to make a dish she called "baked spaghetti" that was similar to this. Tossed everything together except the parmesan, using olive oil instead of butter, no sage or shallot, but some minced garlic added. Topped with bread crumbs and the parmesan, tented loosly with foil. Bake. Delicious.

  • katefleitz 16 Apr, 2008

    I'm so happy to see this recipe featured! It's one of my family's favorites. Don't skip the parsley or the sage. It's delicious!

  • MINDYASLAKSON 15 Apr, 2008

    Fresh parsley might brighten it up as a replacement to sage.

  • jody0505 15 Apr, 2008

    looks delicious, but we're not sage fans. any other herb suggestions?