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Pasta with Brussels Sprouts and Bacon

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, November 2004

Reviews (10)

  • 9 Oct, 2013

    I loved this recipe. But I would like to add that cutting the brussel sprouts in half and then putting the cut side down on to the skillet made them brown a lot more quickly. Also, throwing in some toasted pine nuts in the end gives awesome texture.

  • 8 Feb, 2011

    I LOVE this recipe. It's very easy, tasty, and reheats well!

  • 11 Nov, 2010

    easy to make, i left out the shallots and used vegetarian bacon which still gave it great flavor!

  • 29 Jun, 2010

    Very easy to prepare. Great dish for serving to a large group of people.

  • 5 Mar, 2008

    Great dish, it was gone in less than an hour with lots of praises to the cook

  • 4 Mar, 2008

    I used veg broth

  • 4 Mar, 2008

    I used veg broth

  • 2 Mar, 2008

    I'm a vegetarian

  • 11 Jan, 2008

    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

  • 11 Jan, 2008

    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