Spaghetti with brussels sprouts and gorgonzola

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.