Pasta with Brussels Sprouts and Bacon

My favorite way to prepare brussels sprouts as a side dish is with bacon. So I was elated to find this main dish recipe featuring brussels and bacon with pasta! (recipe from Martha Stewart) This is a great way to get plenty of vegetables in your main dish, along with plenty of flavor! You can use fresh or frozen sprouts; I use frozen cause I almost always have them on hand.

Slice the sprouts, either in halves or quarters, depending on how large they are.



Cut the bacon in pieces, then cook it in a large skillet



over medium high heat until crisp. Remove the bacon to a paper-towel lined plate.



Slice the shallots



and add them to the skillet along with the garlic.



Add the brussels sprouts



and cook for about 3 minutes or until the shallots are pale golden, being sure to stir up the good bacon bits on the bottom of the pan!



Add the broth



and season to your liking. Cook until the sprouts are tender, about 6 minutes for frozen or 10 minutes for fresh. While they're cooking, bring a large pot of water to a boil and add the pasta, cooking until al dente; drain.

Chop the sage,



then add the pasta to the brussels mixture.



Add the Parmesan



then the sage



and bacon.



Give it a good stir to combine all the ingredients and serve with additional Parmesan for sprinkling! Delicious!

Get more inspiration at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Delectable Tuesday, What's Cooking Wednesday and Whatcha Makin' Wednesday.

Pasta with Brussels Sprouts and Bacon

7 slices bacon, cut into 3/4-inch pieces
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1 1/4 pounds brussels sprouts (fresh or frozen), trimmed and halved (quartered if large)
1 1/4 cups chicken broth
12 oz. rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup coarsely chopped fresh sage leaves, about 15 leaves

Heat a 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. Add garlic, shallots, and sprouts; cook, stirring occasionally, until shallots are pale golden, about 3 minutes. Add chicken broth; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes for fresh sprouts or 6-8 minutes for frozen.

Meanwhile, bring a large pot of water to a boil; and add the pasta. Cook until al dente; drain. Add pasta to sprouts mixture, along with parmesan cheese, sage and bacon. Toss until combined. Serve with more cheese. Makes 4 servings.