When the Birmingham native graduated from high school, he pursued fashion ("I know I was probably the only boy in school that received.

fresh brussels sprouts.9-ounce) package.

finely chopped yellow onion.Trim ends off brussels sprouts, reserving about 1 1/2 cups whole outer leaves that fall off.(You may need to remove additional darker outer leaves.)

Finely shave sprout cores using a mandoline to yield about 6 cups shaved sprouts; set aside.. Bring a large pot of salted water to a boil over high.Add reserved outer leaves of sprouts, and cook until bright green, about 30 seconds.

Immediately remove leaves from water, and place in ice water; let cool 1 minute.

(Do not remove pot from heat.)Stir in butter and red wine vinegar.. Bring a large pot of salted water to a boil.

Add pasta and cook to almost al dente.Drain pasta and gently toss with sauce and little pasta cooking water, as needed, to loosen sauce.

Simmer over moderate heat until combined.Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.