I am one of probably a handful of people who actually loves Brussels sprouts. I LOVE them. Blanched, grilled, roasted…I’ll eat them however…and they’re even better if combined with pancetta or bacon…
I mean, what’s not instantly improved with bacon, really?
Anyway, in an effort to eat more veggies, I’ve been keeping Brussels sprouts in my fridge for last-minute side dish ideas. And since I absolutely HATE grocery shopping, these particular sprouts would have actually started sprouting something if I didn’t use them ASAP…
So I scoured my fridge and pantry for ingredients I could throw together for dinner…and as luck would have it, I happened to have everything I needed to create this tasty rigatoni pasta dish with bacon and Brussels sprouts!
This pasta dish made WAAAAY too much pasta (not a bad thing, just a forewarning!), so you could easily cut it in half for a more manageable amount. I think next time I might add some grilled chicken, since this dish is a bit lacking on the protein.
Served alongside a side salad, this Rigatoni with Brussels Sprouts and Bacon will force even the pickiest of eaters to widen their palette.
Rigatoni with Brussels Sprouts and Bacon
- 2 lbs. rigatoni noodles
- 5-6 large fresh Brussels sprouts, sliced and chopped thin
- 8-10 slices bacon, diced into small pieces
- 6 cloves garlic, minced
- 1/2 cup bread crumbs
- 1 teaspoon red pepper flakes
- 1/2 cup Parmesan cheese, plus more for garnish
- Olive oil
- Cook rigatoni noodles according to package instructions.
- While your pasta cooks, cook bacon in large skillet. Once crisp, remove from pan.
- Drain bacon grease, leaving enough to coat the bottom of the pan, about 2 tablespoons.
- Add chopped Brussels sprouts to the skillet, stirring occasionally to prevent sticking. Add garlic, bread crumbs, red pepper flakes, and salt and pepper to taste. Cook until sprouts soften a bit, about 8 minutes.
- Once pasta is done cooking, drain and return to pan. Add Brussels sprouts mixture to pasta, along with Parmesan cheese and cooked bacon. Mix to combine.
- Drizzle olive oil over pasta. Add oil to your liking. Salt and pepper to taste.
- Serve immediately and top with remaining cheese.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.