Penne With Brussels Sprouts and Crisp Bacon |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An unlikely pairing,but quick and tasty. Ingredients:
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) |
Directions:
1. Cook pasta according to package directions; drain well.
2. 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.
3. Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
4. 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.
5. Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
6. Stir in cooked pasta; cover mixture and keep warm.
7. Combine milk, flour, and broth, stirring well with a whisk.
8. Melt butter in a medium saucepan over medium heat.
9. Gradually add milk mixture; stirring constantly with a whisk until well blended.
10. Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
11. Pour sauce over pasta mixture, tossing to coat.
12. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.
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