Pasta with Brussels Sprouts and Bacon
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Martha Stewart Living, November 2004
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
- Up to 1/4 cup extra-virgin olive oil
- 2 large garlic cloves, minced
- 4 large shallots, cut into thin rounds
- 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
- 1 1/4 cups homemade or low-sodium store-bought chicken stock
- Coarse salt and freshly ground pepper
- 12 ounces rigatoni pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
- Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
- Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
- Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
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I LOVE this recipe. It's very easy, tasty, and reheats well!
easy to make, i left out the shallots and used vegetarian bacon which still gave it great flavor!
Very easy to prepare. Great dish for serving to a large group of people.
Great dish, it was gone in less than an hour with lots of praises to the cook
I used veg broth
I used veg broth
I'm a vegetarian
Very easy. I have never had brussel sprout that have tasted so good. The pasta could use more of a sauce though. Next time I may try a creamy alfredo with it. ummm
Very easy. I have never had brussel sprout that have tasted so good. The pasta could use more of a sauce though. Next time I may try a creamy alfredo with it. ummm