Wednesday, January 16, 2013

What's for Dinner? Pasta w/ Brussels Sprouts & Pancetta


This was so DELICIOUS and so easy.

You have everything in the house most likely, except maybe the Brussels sprouts.

If you don't have pancetta, I know you have bacon, somewhere.

I think this will be my last Brussels sprout recipe of the season, I don't want you to get tired of me, though you will never grow tired of this recipe, trust me.

Pasta w/ Brussels Sprouts & Pancetta (adapted from Melissa Clark and the New York Times):

Sea salt
8 oz. pasta, half a box (penne or shells)
2 tablespoons extra virgin olive oil, more for drizzling
3 ounces pancetta (or bacon), diced
1 large rosemary sprig
5 small garlic cloves, smashed and peeled
1 large pinch crushed red pepper flakes)
freshly ground black pepper
8 ounces brussels sprouts, thinly sliced (I cut them by hand, but you can also use a mandolin for thinner slices)
1 tbsp butter
fresh lemon juice, for serving
freshly grated Parmigiano Reggiano or Pecorino cheese (optional)

Bring large pot heavily salted water to a boil. Add the pasta and cook until pasta is just al dente (do not overcook).

Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary leaves, sauté until the pancetta starts to turn translucent and very lightly brown, about 1 minute.


Add the garlic, hot pepper flakes and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, another 2 minutes.

Add the brussels sprouts, a large pinch of salt and a splash of water to pan (important to add the water to deglaze the pan), and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let them sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.

Drain pasta and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed.

Spoon into pasta bowls and top with a drizzle of good olive oil and lemon juice, and a little cheese if you like.


Delicious and easy. Words we like to hear.

Enjoy!

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8 comments:

Peggie said...

You can never have too many Brussels sprouts recipes. This one looks great.

kim said...

I am making this tonight! I don't even have to go out to get anything - thank you ;)

Anonymous said...

Just made this using regular bacon.
SO DELCIIOUS and EASY!
I never get tired of brussel sprouts.
Thanks for posting this. Loved it, and my kids did too!

frost said...

yum! yum! :D

Katie C. said...

I have a two pound bag of brussel sprouts in the frig, or rather had. I made your recipe without the pasta so I could have it as a side with some leftover chicken and mushrooms in wine sauce. It worked out pretty well except it stuck to the bottom of the pan a little. Maybe I didn't use enough EVOO since I did cut back on that a bit?
I discovered one tip for slicing the sprouts: cut the sprount in half, put the flat side down and then slice it up. It's way more stable and makes the slicing a breeze.

Rosemary said...

You can keep coming with sprouts recipes. I love 'em all.

Gerri said...

Katie C.
If your sprouts stick to the pan just add a splash of water or more oil, that will unstick them.
This was SO GOOD and really easy! Thx for posting.
Gerri

Bites from life with the barking lot said...

I can't wait to try this....It's hard though to part with your sprouts and grapes recipe...