233. PASTA with BRUSSEL SPROUTS and BACON

serves 4


6 oz. bacon (about 7 slices), cut into ¾-inch pieces
up to ¼ cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1¼ lb. brussel sprouts, trimmed and halved (quartered if large)
1¼ cups homemade or low-sodium store-bought chicken stock
coarse salt and freshly ground pepper
12 oz. rigatoni pasta
½ cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh large sage leaves (about 20 leaves)

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 ½ cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved ½ cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 261.