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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.

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

Ingredients

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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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