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Pasta with Brussels Sprouts and Bacon

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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.

Source: Martha Stewart Living, November 2004
Total Time Prep Servings

Ingredients

Directions

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107
How would you rate this recipe?
107
  • 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

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