Bucatini with Cauliflower and Brussels Sprouts

• 12 ounces bucatini or perciatelli
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 pound cauliflower florets, cut in 1-inch pieces
• 1/2 pound brussels sprouts, halved or quartered if large
• Salt and freshly ground black pepper
• 1 small onion, finely chopped
• 2 large garlic cloves, thinly sliced
• 4 plump oil-packed anchovies, minced
• 1/2 teaspoon crushed red pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1/2 cup dry bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain the pasta, reserving 1/2 cup of the cooking water.
3. Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil.
4. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes.
5. Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes.
6. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes.
7. Keep warm.
8. In a small skillet, heat the remaining 2 tablespoons of olive oil.
9. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes.
10. Season with salt and transfer to a bowl.
11. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed.
12. Remove from the heat and stir in the 1/2 cup of grated cheese.
13. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.

bucatini, extravirgin olive oil, cauliflower, brussels sprouts, salt, onion, garlic, anchovies, red pepper, rosemary, thyme, bread crumbs

Taken from www.foodandwine.com/recipes/bucatini-cauliflower-and-brussels-sprouts (may not work)