THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Penne with Brussels sprouts and bacon

November 4, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 3 (including 1 child)

Salt and pepper, to taste
10 ounces penne
4 thick slices bacon, cut into 1/2-inch pieces
1/2 pound Brussels sprouts, quartered
1/2 cup chicken stock
1/2 cup grated Parmesan
1. Bring a large pot of salted water to a boil. Drop in the penne and stir well. Cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Drain the pasta into a colander and return it to the pot.

2. Meanwhile, in a large skillet, render the bacon, turning often, until it is golden brown all over. Transfer to a plate lined with paper towels. Remove all but 2 tablespoons bacon fat from the skillet.

3. Add the Brussels sprouts to the bacon fat. Cook over medium-high heat, stirring often, for 3 minutes or until lightly browned. Add the stock, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Cook the sprouts for 5 to 6 minutes or until tender.

4. Add the Brussels sprouts, bacon, and Parmesan to the penne. Stir gently. Taste for seasoning and add more salt and pepper, if you like. Adapted from “Hungry Monkey’’