New This Month

Pasta with Brussels Sprouts and Bacon

107

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, November 2004

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. 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. 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. 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.

Reviews Add a comment

  • comtraya101
    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.
    Reply
  • prettyinpuma
    8 FEB, 2011
    I LOVE this recipe. It's very easy, tasty, and reheats well!
    Reply
  • mustbemartha
    11 NOV, 2010
    easy to make, i left out the shallots and used vegetarian bacon which still gave it great flavor!
    Reply
  • TFSmith17
    29 JUN, 2010
    Very easy to prepare. Great dish for serving to a large group of people.
    Reply
  • nightowl
    5 MAR, 2008
    Great dish, it was gone in less than an hour with lots of praises to the cook
    Reply
  • nightowl
    4 MAR, 2008
    I used veg broth
    Reply
  • nightowl
    4 MAR, 2008
    I used veg broth
    Reply
  • nightowl
    2 MAR, 2008
    I'm a vegetarian
    Reply
  • MS112601210
    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
    Reply
  • MS112601210
    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
    Reply