Spaghetti with brussels sprouts and gorgonzola

Ingredients
250g package of Aurelia fresh Spaghetti
2 tbsp extra-virgin olive oil
1 small onion
450g (1 lb) brussels sprouts
1 long red fresh chile
1 tbsp chopped thyme
- salt
- peper
85g Gorgonzola cheese
Preparation

Heat the olive oil in a large frying pan, add the onion and cook over moderate heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile, and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover, and remove from the heat. Meanwhile, in a large pot of boiling, salted water, Aurelia fresh spaghetti until al dente (2 min). Drain, reserving 1 dl of the pasta water. Add spaghetti to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Serve right away topped with the crumbled Gorgonzola cheese.

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