By Freya Bellin
As the weather becomes chillier, I love a good casserole. This pasta dish, though maybe not a traditional casserole, evokes the same warm, melty, heartiness. And while the list of ingredients may raise eyebrows, they all come together harmoniously: the bite of the cheese, the juicy sweetness of fresh figs, and the crunch of Brussels sprouts. I don’t always love blue cheese, but it served its purpose well here. 4 ounces of cheese, especially a pungent one like gorgonzola, is just the right amount to add flavor throughout, without overwhelming the dish. It seeps into the tubes of rigatoni, and coats everything in a light, cheesy sauce. The almonds add some crunch, but flavor-wise don’t interfere with the rest of the dish. This pasta is well balanced, unique, and makes excellent leftovers. Recipe from The Food Matters Cookbook.