Penne & Brussels Sprouts Dinner Recipe with Bacon & Pecorino
This delicious dinner recipe pairs tender penne pasta with caramelized Brussels sprouts, smoky pancetta or bacon, and a touch of Pecorino cheese for a hearty and satisfying meal. It's quick to make, packed with flavor, and offers customizable options for different winter greens.
Equipment
- Large pot for boiling pasta
- 12-inch skillet
Ingredients
- Kosher salt as needed
- 8 ounces whole-wheat or regular penne
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 3 ounces pancetta or regular bacon diced
- 1 large sprig fresh rosemary
- 6 garlic cloves smashed and peeled
- 1 jalapeño or serrano chile thinly sliced (or substitute a large pinch of red chile flakes)
- Freshly ground black pepper to taste
- 8 ounces Brussels sprouts trimmed and thinly sliced
- 2 teaspoons unsalted butter
- Fresh lemon juice for serving
- Freshly grated Pecorino cheese for serving (optional)
Substitutions:
- Vegetarian Option: Omit pancetta or bacon; use smoked paprika for added flavor.
- Alternative Greens: Replace Brussels sprouts with kale cabbage, chard, or mustard greens.
Instructions
Boil the Pasta:
- Fill a large pot with salted water and bring it to a boil. Cook the penne until it's just slightly underdone, about one minute less than the time indicated on the package. Drain the pasta and set it aside.
Sauté the Pancetta and Aromatics:
- While the pasta cooks, heat a 12-inch skillet over high heat and add the olive oil. Once the oil is hot, stir in the diced pancetta and rosemary. Cook for about one minute until the fat on the pancetta begins to turn translucent and light brown.
- Add the smashed garlic, sliced chile (or red chile flakes), and a generous grind of black pepper. Continue to sauté for approximately three minutes, stirring occasionally, until the garlic and pancetta are golden brown.
Cook the Brussels Sprouts:
- Toss the sliced Brussels sprouts into the skillet along with a pinch of salt and a splash of water. Stir and cook for about two minutes until the sprouts start to soften.
- Flatten the sprouts mixture in the pan using the back of a spatula and let it sear for one minute without stirring. Mix everything, press down again, and allow the sprouts to brown. Stir in the butter and cook for another minute.
Combine and Finish:
- Add the cooked pasta to the skillet and toss everything together until the ingredients are well combined. Scoop the pasta into serving bowls and finish with a drizzle of olive oil, a splash of fresh lemon juice, and a sprinkle of Pecorino cheese, if desired.
Notes
- For a lighter version, use turkey bacon or skip the butter and cheese.
- Adjust spice levels by varying the amount of chile or flakes.
- This recipe is highly versatile—experiment with other herbs like thyme or sage for a unique twist.
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