Penne with Brussels Sprouts
Brussels sprouts are cooked with bacon until browned, then tossed with penne pasta. Seasoned breadcrumbs are scattered on top and the whole skillet goes under the broiler for just a minute.
Servings 2
Ingredients
Toasted Bread Crumbs
- 2 Tbs olive oil
- 1/2 cup bread crumbs
- 2 cloves garlic, sliced
- 1/4 tsp dried oregano
- 2 Tbs grated Parmesan
- salt
Pasta and Brussels Sprouts
- 4 ounces penne pasta
- 1 Tbs olive oil
- 1 sprig fresh rosemary
- 1 thick slice of bacon, diced or pancetta
- 3 cloves garlic, peeled and smashed
- 1 pinch red pepper flakes or thinly slice a jalapeno or serrano
- black pepper to taste
- 5-8 ounces Brussels Sprouts, trimmed and sliced thinly
- 1 tsp butter
Instructions
Bread Crumbs
- In a separate small skillet, heat the oil for the bread crumbs, then stir in the bread crumbs so they all get coated with oil. Add the oregano and keep stirring, until the bread crumbs are crispy. Turn off the heat and stir in the cheese. Set aside.
Pasta and Brussels Sprouts
- Bring a large pot of salted water to boil for the pasta. Start the pasta cooking as soon as the water boils. Drain when done.
- Heat an oven-proof skillet (I like cast iron) over medium-high heat and add the oil. When it's hot, add the bacon and rosemary and cook a minute or so, until the bacon has rendered its fat.
- Add the smashed garlic, black pepper and red pepper flakes (or sliced pepper). Saute about 3 minutes.
- Add the Sprouts, a pinch of salt and a splash of water. Cook 2 minutes, until the Sprouts start to soften.
- Press down on the Sprouts with the back of a wood spoon or spatula so they will brown well. After a minute, flip them over and smash them down again. Stir in the butter and turn off the heat.
- Turn the broiler on. Add the drained pasta to the sprouts and stir, then sprinkle the bread crumbs on top. Put the whole pan under the broiler for a minute, then serve.