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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
  • 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.

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

  • 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.

Cook's Notes

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.

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.

Reviews (12)

13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
01/11/2012
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.
Rating: Unrated
04/01/2010
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.
Rating: Unrated
04/01/2010
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.
Advertisement
Rating: Unrated
03/29/2010
Not a fan of sage...I am sure it would be fine with oregano and fresh parsley.
Rating: Unrated
02/24/2010
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!
Rating: Unrated
02/24/2010
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.
Advertisement
Rating: Unrated
02/24/2010
I hate sage--what can I use instead or can I just omit it?
Rating: Unrated
02/23/2010
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.
Rating: Unrated
07/08/2008
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.
Rating: Unrated
04/16/2008
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!
Rating: Unrated
04/15/2008
Fresh parsley might brighten it up as a replacement to sage.
Rating: Unrated
04/15/2008
looks delicious, but we're not sage fans. any other herb suggestions?