Step 1

In a large pot of boiling salted water, cook the rigatoni until al dente according to package directions. Drain the pasta in a colander.

Step 2

In a large skillet, melt 6 tablespoons of the butter over medium heat. Add the Brussels sprouts and cook, agitating the pan occasionally, until the edges of the leaves are slightly charred, about 8 to 10 minutes.

Step 3

Stir in the bacon, garlic powder, and 1/2 teaspoon salt until the seasonings are well blended. Remove from heat and set aside.

Step 4

In a large sauce pan, combine the cream, garlic, Parmesan, and remaining 2 tablespoons of butter and bring to a simmer. Stir until the sauce thickens.

Step 5

Stir in the cooked pasta and the Brussels sprouts/bacon mixture. Add the diced pimentos for color and shaved Parmesan, if desired, before you buss it down!