Sure, the list of things that go well with bacon is a long one, but Brussels sprouts have got to be near the top.
| ||10 || oz. penne rigate |
| ||2 || Tbsp. olive oil |
| ||4 || slices thick-cut bacon, cut into ½-inch pieces |
| ||1½ || cups frozen Brussels sprouts, thawed and halved lengthwise |
| ||~ || Salt and pepper |
| ||½ || cup chicken broth |
| ||½ || cup (lightly packed) freshly grated Parmesan |
- In a large skillet, cook the bacon in the olive oil until crisp. Remove to a paper-towel-lined plate, reserving the fat in the pan.
- Raise heat to medium-high and add the Brussels sprouts. Cook until lightly browned, sprinkling with salt and pepper, about 5 minutes. Add the chicken broth, reduce heat to medium-low, cover, and simmer 10 minutes, stirring occasionally.
- Meanwhile, cook the penne in boiling salted water. Drain and add to the Brussels sprouts along with the bacon and Parmesan. Season with additional salt and pepper to taste and serve immediately.
Muscles from Brussels? Read Matthew Amster-Burton’s love letter to the versatile Brussels sprout.