Fettucine with Brussels Sprouts

I only recently discovered Brussels sprouts -- we never ate them growing up. They're so good! Mostly I just roast them, but decided to try something new (maybe because they've been sitting in the fridge for a few days and I couldn't help but daydream about dinner all afternoon at work). This is a really nice, seasonal, quick pasta dish, one that I think will quickly become one of our staples, even despite the extra pan that has to be washed. I used fettucine rigate, because the lines helped hold the sauce, but you know, it's not the kind of thing to be too picky about. The bechamel is just a little -- just enough to hold everything together.

Fettucine with Brussels Sprouts

1/2 box fettucine rigate
about 10 large Brussels sprouts, sliced very finely or, perhaps, grated (about 3 cups)
1/2 large onion, chopped
1 tbsp olive oil
1 tbsp butter
1 cup skim milk
1 tbsp flour
4 dashes red pepper flakes
small pinch nutmeg
3 tbsp grated cheese (Swiss or Parmesan in particular would be good) plus more for serving
Pepper to taste

Set the water to boil. Meanwhile, heat the oil in a large frying pan. Saute the onion over medium heat about two minutes, then add the thinly-sliced sprouts. Continue to saute over low heat, stirring frequently. When the water is boiling, add the pasta and stir once or twice so it doesn't stick. (If you're me, you'll break the fettucine in half so they're easier to eat.) Make a bechamel: Melt the butter over low heat in a small saucepan; when it's bubbly, add the flour, stirring, and cook a couple of minutes. (Keep stirring the vegetables!!) Add the milk, turn the heat to medium-high, and cook until it coats the back of a spoon. Turn off the heat. At this point, your pasta should be about 2 minutes away from being done. Add the nutmeg and red pepper to the vegetables; turn the heat to medium-high and stir frequently, about 2 minutes, until the sprouts are beginning to brown. Turn the heat to low and add the bechamel. If it's runnier than you'd like, also add 3 tbsp cheese. Stir well to incorporate the cheese, which will thicken the sauce. Drain your pasta, and toss with the sauce. Add pepper to taste, and serve, passing remaining cheese alongside if desired.

Serves 4 (3 if it's all you're eating).