BRUSSELS SPROUTS PASTA WITH BACON AND VINEGAR

Brussels Sprouts Pasta With Bacon and Vinegar image

This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts. No shallots? A small red onion will do. Keep in mind different types of bacon (or other cured pork) will render different amounts of fat. When you add the brussels sprouts, if the skillet starts to look a little dry, add a tablespoon of oil to keep things moving. To achieve a nice mix of crisp leaves and tender cores, tear off some of the loose outer leaves from your brussels sprouts; they will wilt and blister while the more tightly bundled cores will soften and steam. This recipe is designed for a half pound of pasta; though you may be tempted to add extra pasta, the dish will be plenty filling with a whole pound of brussels sprouts.

Provided by Dawn Perry

Categories dinner, easy, weeknight, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

Kosher salt and black pepper
8 thin slices of bacon
8 ounces cavatappi or other short pasta
1 pound brussels sprouts, trimmed, halved and outer leaves separated
2 shallots, thinly sliced
1 tablespoon olive oil (optional)
1/4 cup cider vinegar or red wine vinegar
2 tablespoons whole-grain or Dijon mustard
Shaved Parmesan, for serving

Steps:

Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
Drop pasta into the boiling water and cook according to package instructions until al dente.
Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.

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Fazal Sb

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This is one of my favorite recipes. It's so easy to make and it's always delicious.

Richard Cruz

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I've made this recipe several times and it's always a hit. The Brussels sprouts are always crispy and the bacon is perfectly cooked.

Marley Aduga

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This is a great recipe for a weeknight meal. It's quick and easy to make and it's always a crowd-pleaser.

Noyan Projapoti

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I was looking for a new way to cook Brussels sprouts and this recipe didn't disappoint. They were roasted to perfection and the bacon added a nice smoky flavor.

Md Limon518

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I'm so glad I tried this recipe. The Brussels sprouts were delicious and the vinegar added a nice touch of acidity.

Saif Koko

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This recipe was a hit! My family loved the Brussels sprouts and the bacon. I'll definitely be making it again.

Scorpion Slayer

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The Brussels sprouts were a bit too bitter for my taste. I think I'll try roasting them with a little bit of honey next time.

Mr. A Q Gallery

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This was a great recipe. I especially liked the addition of the vinegar. It gave the dish a nice tang.

Farhan Khosa

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I love this recipe! The Brussels sprouts are crispy and the bacon is perfectly cooked. I always get compliments when I make it.

Hafiz AT

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I followed the recipe exactly and the Brussels sprouts turned out a bit too roasted for my taste. I'll try roasting them for a shorter amount of time next time.