Bucatini with Cauliflower and Brussels Sprouts

Name: Bucatini with Cauliflower and Brussels Sprouts
Ingredients: 12 ounces bucatini or perciatelli; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/2 pound cauliflower florets, cut in 1-inch pieces; 1/2 pound brussels sprouts, halved or quartered if large; Salt and freshly ground black pepper; 1 small onion, finely chopped; 2 large garlic cloves, thinly sliced; 4 plump oil-packed anchovies, minced; 1/2 teaspoon crushed red pepper; 1 teaspoon chopped rosemary; 1 teaspoon chopped thyme; 1/2 cup dry bread crumbs; 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving