Rigatoni with Brussels Sprouts and Bacon
Baca Juga
Hope you will enjoy the dish!!!
Ingredients:
6 slices of Thin Bacon cut into 3/4-inch pieces
Up to 1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots cut into thin rounds
1 1/4 pounds Brussels sprouts, trimmed and halved (quartered if large)
1 1/4 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 ounces rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions:
1. Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
2. Add 1 spoon of olive oil to bacon fat in skillet. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes.
2. Add 1 spoon of olive oil to bacon fat in skillet. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes.
3. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
4. Bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until all done. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
5. Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese
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