Pasta with Brussels Sprouts and Bacon
Source of Recipe
This is a Martha Stewart "Living" recipe (Nov 2004),.
Recipe Introduction
but I have made
it several times since I received my copy of the magazine last fall.
We love brussels sprouts AND bacon AND pasta, so this has become a
quick, easy dish for us
List of Ingredients
7 bacon slices -- cut in 3/4" pieces (about 6 oz.)
1/4 cup extra-virgin olive oil -- or less
2 large garlic cloves -- pressed or minced
4 shallots -- or green onions, sliced
1 1/4 pounds brussels sprouts -- trimmed and halved
1 1/4 cups chicken stock
12 ounces rigatoni pasta -- (I use a whole pound)
1/2 cup grated Parmesan cheese -- plus more for serving
1/3 cup chopped fresh sage -- I use dried to taste
Recipe
Heat a large skillet over medium heat. Add bacon; cook, stirring
occasionally, until crisp, 5 to 7 minutes (I usually cook my bacon in
the microwave. I leave the bacon slices whole, cook until crispy in
the micro, drain and cool, then chop.) Add enough oil to the bacon
drippings in pan to total 2 Tablespoons. Add garlic, shallots and
brussel sprouts; cook, stirring occasionally, until pale golden,
about 3 minutes. Add chicken 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 boil; add 1 Tablespoon salt
and the pasta. Cook according to pkg. directions until al dente.
Drain, reserving 1/2 cup of cooking liquid; return pasta to pot.
Stir in the brussel sprouts mixture, reserved cooking liquid, and
cheese. Drizzle with 2 Tablespoons olive oil; add sage and bacon.
Toss until combined. Serve with more cheese.
Makes 4 servings.
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