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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.
Ingredients
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6 ounces bacon (about 7 slices), cut into ¾-inch pieces
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Up to 1/4 cup extra-virgin olive oil
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2 large garlic cloves, minced
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4 large shallots, cut into thin rounds
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1 ¼ pounds brussels sprouts, trimmed and halved (quartered if large)
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1 ¼ cups homemade or low-sodium store-bought chicken stock
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Coarse salt and freshly ground pepper
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12 ounces rigatoni pasta
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½ cup freshly grated Parmesan cheese, plus more for serving
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⅓ cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
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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.
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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.
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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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