Best 6 Penne With Brussels Sprouts Chile And Pancetta Recipes

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Indulge in a symphony of flavors with our exquisite Penne with Brussels Sprouts, Chile, and Pancetta recipe. This culinary masterpiece combines the earthy sweetness of Brussels sprouts, the vibrant heat of chile, and the savory richness of pancetta, all harmoniously blended with tender penne pasta. Experience a delightful interplay of textures, from the crispiness of the Brussels sprouts to the chewy pasta and the crispy pancetta. This delectable dish is not only a feast for the taste buds but also a visual delight, with its vibrant colors and enticing aromas. In addition, we present a tantalizing array of recipe variations to suit every palate, including a vegetarian option featuring roasted butternut squash instead of pancetta, a creamy version enhanced with a velvety Gorgonzola sauce, and a spicy rendition infused with the fiery heat of Calabrian chile paste. Embark on a culinary adventure and explore the diverse flavors of our Penne with Brussels Sprouts, Chile, and Pancetta recipe, along with its enticing variations.

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PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA



Penne With Brussels Sprouts, Chile and Pancetta image

Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile. The raw brussels are then added to the pan. A splash of lemon juice at the end is a bright touch. Within 30 minutes, dinner is ready. Vary this recipe at will - use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a satisfying vegetarian main course. Use a knife or a food processor (fitted with the slicing blade) to cut the brussels. A mandoline works too but isn't necessary, because the brussels don't need to be paper thin, or uniform in size. These are unfussy slices you can do by hand.

Provided by Melissa Clark

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Sea salt
8 ounces penne
2 tablespoons extra virgin olive oil, more for drizzling
3 ounces pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 ounces brussels sprouts, thinly sliced
2 teaspoons butter
Fresh lemon juice, for serving
Freshly grated pecorino cheese (optional)

Steps:

  • Bring large pot heavily salted water to a boil. Add the penne 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, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
  • Drain penne 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 oil and lemon juice, and a little cheese if you like.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 12 grams, Carbohydrate 100 grams, Fat 23 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts With Pancetta image

This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Steps:

  • Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
  • Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  • Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Steps:

  • Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  • Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

ROASTED BRUSSELS SPROUTS WITH PANCETTA



Roasted Brussels Sprouts with Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Steps:

  • Preheat oven to 425 degrees F.
  • Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS



Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

  • Bring a pot of salted water to a boil.
  • Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
  • Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
  • Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
  • Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
  • Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

BRUSSELS SPROUTS WITH PANCETTA



Brussels sprouts with pancetta image

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 4

1kg Brussels sprouts
100g thinly sliced pancetta, cut into 2cm strips
about 4 tbsp hot goose fat
shredded sage

Steps:

  • Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. If you can, try to find locally sourced and organic ingredients.
  • Cook the pancetta until it is crispy: This will add a delicious smoky flavor to the dish.
  • Don't overcook the Brussels sprouts: They should be tender but still have a bit of a bite to them.
  • Use a good quality Parmesan cheese: This will add a nutty, rich flavor to the dish.
  • Serve the dish immediately: This is when it will be at its best.

Conclusion:

This penne with Brussels sprouts, chile, and pancetta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give this one a try. You won't be disappointed.

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