Remove hard ends from the brussels sprouts and chop lengthwise into fourths. Slice off the root ends of the broccolini, then chop lengthwise into thirds. Mince the onion. Boil pasta in a large pot.
Heat 1 1/2 tablespoon of olive oil in a pan. Add garlic and red chili pepper, then heat slowly until fragrant. Add ground chicken and stir-fry until brown and crumbly. Add all ● ingredients and 2 ladles of the hot water used to cook spaghetti. Stir well, and boil the mixture over high heat.
2 minutes before the spaghetti is done, add the greens. When everything comes to a boil, combine with the pan from step 2 in one go. Toss over high heat to reduce the broth. Mix everything together for a good emulsion to finish. Taste, and season with salt and pepper.
I can't resist seasonal vegetables, including my favorite brussels sprouts, which are harvested from winter to spring. I usually enjoy them sautéed with olive oil, steamed, salted, or pickled.
Story Behind this Recipe
I regularly cook this pasta to make the best of seasonal vegetables.
You can make a simple sauce from the umami-savory flavor of ground chicken and anchovy. This really makes the best of the bittersweet veggies. Sprinkle parmesan cheese, fresh lemon juice, or balsamic vinegar if you like. Also use tuna or bacon (it'll become thick and rich).