Rigatoni with Brussels sprouts and walnuts in gorgonzola sauce

Ingredients

Directions

1. 1

   Clean the Brussels sprouts, cut in half depending on size, wash, put in boiling salted water, bring to the boil and cook for about 12 minutes. Pour into a sieve and drain well. Peel and finely chop the onion. Wash the thyme, shake dry and pluck the leaves from the stalks.

2. 2

   Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench briefly, drain. In the meantime heat oil and butter in a large pan, add Brussels sprouts and fry briefly.

3. 3

   Add the onion and about half of the thyme, fry briefly. Dust with flour and sauté briefly.

4. 4

   Deglaze with stock and cream while stirring. Bring to the boil, crumble gorgonzola and stir in. Bring to the boil, season with salt and pepper. Let simmer for about 2 minutes. In the meantime chop nuts coarsely.

5. 5

   Stir the noodles into the sauce. Heat briefly. Arrange on plates, sprinkle with nuts and remaining thyme.