Pasta with Brussels Sprouts and Bacon
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, November 2004
- 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
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.