Recipes Ingredients Meat & Poultry Pork Recipes Pasta with Brussels Sprouts and Bacon 3.2 (107) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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 6 ounces bacon (about 7 slices), cut into ¾-inch pieces Up to 1/4 cup extra-virgin olive oil 2 large garlic cloves, minced 4 large shallots, cut into thin rounds 1 ¼ pounds brussels sprouts, trimmed and halved (quartered if large) 1 ¼ cups homemade or low-sodium store-bought chicken stock Coarse salt and freshly ground pepper 12 ounces rigatoni pasta ½ cup freshly grated Parmesan cheese, plus more for serving ⅓ 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. Rate it Print