Its safe to say that I’m completely addicted to brussels sprouts. There’s just something so amazing about them when they are roasted or pan fried, it’s almost as if they morph from bitter vegetable to sweet, savory candy. Ten years ago you couldn’t have paid me to try these ugly mini-cabbage looking things, but that’s only because I’d yet to discover their potential…Now a days I eat these things religiously. I try to incorporate them into almost every meal, including pasta dishes! I threw together a quick pasta dish the other night using Brussels (of course!) along with some things I had hanging around, I happened to get lucky and this Brussels sprout pasta dish turned DELICIOUS.
Here it is, my simple recipe for Brussels Sprout + Pancetta Pappardelle!
Brussels Sprout + Pancetta Pappardella [recipe]
2 cups Brussels sprouts (cut in half)
1 cup dry white wine
2 gloves minced garlic
1/3 cup diced pancetta (you can substitute this for bacon too)
1/2 cup fresh grated parmesan cheese
salt & pepper
1 tbsp olive oil
2 cups of prepared pappardelle pasta (cook per package instructions)
Pappardella pasta should be pre-cooked and set aside. Bring olive oil to medium heat in a large skillet, then add Brussels sprouts, salt and pepper. Saute for 5-7 minutes until brussels sprouts begin to brown slightly, then add minced garlic and diced pancetta. Sautee on medium heat for 3-5 minutes. Add white wine, simmer for 2-3 minutes.
Finally, add pappardelle pasta to skillet, then toss with parmesan cheese. Serve warm from the skillet!