Brussels Sprouts Pasta With Bacon And Vinegar

Name: Brussels Sprouts Pasta With Bacon And Vinegar
Total time: 30 min
Ingredients: Kosher salt and black pepper; 8 thin slices of bacon; 8 ounces cavatappi or other short pasta; 1 pound brussels sprouts, trimmed, halved and outer leaves separated; 2 shallots, thinly sliced; 1 tablespoon olive oil (optional); 1/4 cup cider vinegar or red wine vinegar; 2 tablespoons whole-grain or Dijon mustard; Shaved Parmesan, for serving

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Total: 30 minutes

Servings: 4

Cost: $6.78 /serving

Author : Dawn Perry

bacon brussels sprouts cider vinegar

Brussels Sprouts Pasta With Bacon And Vinegar

Ingredients

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Kosher salt and black pepper8 thin slices of bacon8 ounces cavatappi or other short pasta1 pound brussels sprouts, trimmed, halved and outer leaves separated2 shallots, thinly sliced1 tablespoon olive oil (optional)1/4 cup cider vinegar or red wine vinegar2 tablespoons whole-grain or Dijon mustardShaved Parmesan, for serving

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.

Step 2

Drop pasta into the boiling water and cook according to package instructions until al dente.

Step 3

Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.

Step 4

Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.