I got an email from blog reader Kayla this week, she wrote:
“I was hoping you could share with me some of your favorite recipes involving brussel sprouts and bacon. I am having friends over for dinner and would love a recipe with these two ingredients.”
And the first thing that popped into my head was Martha Stewart’s Pasta with Brussel Sprouts and Bacon. We make it all the time here in the Jordan house and it is SO good - as a meal or a side.
My tips - make sure the bacon is extra crispy and be careful not to overcook the sprouts- they taste terrible if they are mushy. I put only a sprinkling of sage in mine and it still was delicious. Also, you can never have enough Parmesan in my opinion. Enjoy (And let me know how it goes over Kayla!)
Serves 4
- 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
- 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.
