Best 3 Penne With Brussels Sprouts Nyt Recipes

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Embark on a culinary journey with our carefully curated collection of penne with Brussels sprouts recipes, inspired by the New York Times. Discover a symphony of flavors as penne pasta, known for its cylindrical shape, embraces the earthy sweetness of Brussels sprouts, resulting in a delightful medley of textures and tastes. Our diverse selection of recipes caters to various dietary preferences, including vegetarian, vegan, and gluten-free options. From classic preparations to innovative twists, these recipes promise an unforgettable dining experience. Whether you seek a quick weeknight meal or an impressive dish for a special occasion, our comprehensive guide has something for every home cook. So, prepare to tantalize your taste buds and elevate your culinary skills with our exquisite penne with Brussels sprouts recipes, handpicked from the New York Times.

Here are our top 3 tried and tested recipes!

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

PENNE WITH BRUSSELS SPROUTS (NYT)



PENNE WITH BRUSSELS SPROUTS (NYT) image

Categories     Vegetable

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:

  • 1. Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook). 2. 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. 3. 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.

PENNE WITH BRUSSELS SPROUTS AND CRISP BACON



Penne With Brussels Sprouts and Crisp Bacon image

Make and share this Penne With Brussels Sprouts and Crisp Bacon recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces penne pasta, uncooked
3 cups Brussels sprouts, trimmed and halved
1/4 teaspoon salt
2 slices bacon
1 cup milk
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
3/4 cup parmigiano-reggiano cheese, grated and divided
1/4 teaspoon black pepper, freshly ground
1 tablespoon pine nuts, toasted and chopped (optional)

Steps:

  • Cook pasta according to package directions; drain well.
  • Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
  • Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
  • Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
  • Stir in cooked pasta; cover mixture and keep warm.
  • Combine milk, flour, and broth, stirring well with a whisk.
  • Melt butter in a medium saucepan over medium heat.
  • Gradually add milk mixture; stirring constantly with a whisk until well blended.
  • Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
  • Pour sauce over pasta mixture, tossing to coat.
  • Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.

Nutrition Facts : Calories 340.2, Fat 9.4, SaturatedFat 4.1, Cholesterol 18, Sodium 582, Carbohydrate 52.5, Fiber 7.4, Sugar 0.9, Protein 12.9

Tips:

  • Use fresh Brussels sprouts: Fresh Brussels sprouts have a bright green color and are firm to the touch. Avoid Brussels sprouts that are yellowing or have brown spots.
  • Trim the Brussels sprouts properly: Cut off the stem end and any yellow or brown leaves. If the Brussels sprouts are large, you can also cut them in half or quarters.
  • Roast the Brussels sprouts until they are caramelized: Roasting brings out the natural sweetness of Brussels sprouts. Roast them at a high temperature until they are browned and slightly charred.
  • Use a flavorful pasta: Penne is a good choice for this recipe because it can hold the sauce well. However, you can use any type of pasta that you like.
  • Make the sauce creamy and flavorful: The sauce for this recipe is made with heavy cream, Parmesan cheese, and garlic. You can also add other ingredients to the sauce, such as cooked bacon or mushrooms.
  • Garnish the pasta with fresh herbs: Fresh herbs, such as parsley or basil, add a pop of color and flavor to the pasta.

Conclusion:

This penne with Brussels sprouts recipe is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a special occasion. The roasted Brussels sprouts are caramelized and slightly charred, and the sauce is creamy and flavorful. This dish is sure to please everyone at the table.

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