Tuesday, October 12, 2010

Pasta with Bacon, Brussels Sprouts

I love pasta! I could eat it every night. There are so many combinations and possibilities; I think you could go years without ever preparing the same recipe. I’ve been trying to use more whole grain pasta and make recipes that have vegetables. At least that way it’s sort of good for you. If you’re a brussels sprouts fan, you know they are so good prepared with bacon. I had brussels sprouts that needed to be used up and a couple of slices of leftover bacon, so I decided to see if I could find a recipe to use them up. I wish I was better at just creating a recipe myself!! The flavors in this recipe are so clean and crisp. The sage and the brussels sprouts are delicious together!



Pasta With Brussels Sprouts and Bacon
Courtesy of Martha Stewart Living
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
1.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.
2.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.
3.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.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

9 comments:

  1. I've had brussels sprouts on my mind lately and I was looking for a delicious new recipe to use them in! This looks perfect, especially with the sage! :)

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  2. I'm with you, I could eat pasta every night! and we love brussels sprouts! Looks like a delicious dish, delicious flavor!

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  3. I just bought some brussels sprouts today. How did I know that I was going to find this recipe? Looks fantastic!

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  4. Yum Julie! You're back and this sounds delicious. I just think brussel sprouts are so good. Actually, I just love cabbage and think these are the gourmet version. Did you have a nice weekend? I sure hope so!

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  5. Oh yum, like you I love pasta, what a great version, love brussels I will save this recipe for when my brussel sprouts produce. Thanks for sharing.

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  6. Brussels definitely scream fall to me and this dish sounds fantastic! A little bit of bacon makes everything better :P

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  7. I love pasta too. The recipe looks delicious!

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  8. My family loves brussels sprouts with bacon. All I'll have to do is add the pasta and I think we've got a winner.

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  9. This is the first recipe I've seen with Brussels sprouts and pasta in.... I'll be giving it a go.

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