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Gallery Pasta with Brussels Sprouts and Bacon Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces Up to 1/4 cup extra-virgin olive oil 2 large garlic cloves, minced 4 large shallots, cut into thin rounds 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large) 1 1/4 cups homemade or low-sodium store-bought chicken stock Coarse salt and freshly ground pepper 12 ounces rigatoni pasta 1/2 cup freshly grated Parmesan cheese, plus more for serving 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

Gallery Pasta with Brussels Sprouts and Bacon

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Pasta with Brussels Sprouts and Bacon

Pasta with Brussels Sprouts and Bacon

Pasta with Brussels Sprouts and Bacon

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 4

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

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

Directions

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 1/2 cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

Reviews (10)

 Add Rating & Review     107 Ratings   5 star values:        12    4 star values:        19    3 star values:        54    2 star values:        17    1 star values:        5

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Reviews (10)

Add Rating & Review     107 Ratings   5 star values:        12    4 star values:        19    3 star values:        54    2 star values:        17    1 star values:        5

Add Rating & Review

107 Ratings 5 star values: 12 4 star values: 19 3 star values: 54 2 star values: 17 1 star values: 5

107 Ratings 5 star values: 12 4 star values: 19 3 star values: 54 2 star values: 17 1 star values: 5

107 Ratings 5 star values: 12 4 star values: 19 3 star values: 54 2 star values: 17 1 star values: 5

  • 5 star values: 12 4 star values: 19 3 star values: 54 2 star values: 17 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       10/09/2013   I loved this recipe. But I would like to add that cutting the brussel sprouts in half and then putting the cut side down on to the skillet made them brown a lot more quickly. Also, throwing in some toasted pine nuts in the end gives awesome texture.  

Martha Stewart Member     Rating: Unrated       02/08/2011   I LOVE this recipe. It's very easy, tasty, and reheats well!  

Martha Stewart Member     Rating: Unrated       11/11/2010   easy to make, i left out the shallots and used vegetarian bacon which still gave it great flavor!  

Martha Stewart Member     Rating: Unrated       06/29/2010   Very easy to prepare. Great dish for serving to a large group of people.  

Martha Stewart Member     Rating: Unrated       03/05/2008   Great dish, it was gone in less than an hour with lots of praises to the cook  

Martha Stewart Member     Rating: Unrated       03/04/2008   I used veg broth  

Martha Stewart Member     Rating: Unrated       03/02/2008   I'm a vegetarian  

Martha Stewart Member     Rating: Unrated       01/11/2008   Very easy. I have never had brussel sprout that have tasted so good. The pasta could use more of a sauce though. Next time I may try a creamy alfredo with it. ummm

    Martha Stewart Member

    Rating: 5 stars 10/09/2013

I loved this recipe. But I would like to add that cutting the brussel sprouts in half and then putting the cut side down on to the skillet made them brown a lot more quickly. Also, throwing in some toasted pine nuts in the end gives awesome texture.

Rating: 5 stars

Rating: Unrated 02/08/2011

I LOVE this recipe. It’s very easy, tasty, and reheats well!

Rating: Unrated

Rating: Unrated 11/11/2010

easy to make, i left out the shallots and used vegetarian bacon which still gave it great flavor!

Rating: Unrated 06/29/2010

Very easy to prepare. Great dish for serving to a large group of people.

Rating: Unrated 03/05/2008

Great dish, it was gone in less than an hour with lots of praises to the cook

Rating: Unrated 03/04/2008

I used veg broth

Rating: Unrated 03/02/2008

I’m a vegetarian

Rating: Unrated 01/11/2008

Very easy. I have never had brussel sprout that have tasted so good. The pasta could use more of a sauce though. Next time I may try a creamy alfredo with it. ummm

All Reviews for Pasta with Brussels Sprouts and Bacon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Brussels Sprouts and Bacon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest