Thursday, March 15, 2012

3-15…Spaghetti w Brussels sprouts, bacon, and sun dried tomatoes.

My favorite part of grocery shopping is walking slowly by the fresh produce, confronting the challenge to not buy more than I can use.  On my last trip I could not pass up the Brussels sprouts.  I originally planned to roast them and serve on the side of a rib eye steak, but something clicked in my head this afternoon, and I knew they would find their way into a new pasta dish.


Brussels sprouts, halved and quartered
Bacon, chopped
Olive oil
Garlic and onion
Sun dried tomatoes
Dry basil, thyme, oregano
Red wine vinegar
Chicken broth


Marinate the Brussels sprouts in olive oil, red wine vinegar, and seasoning for about 30 mintues before cooking in skillet over medium-high heat. Stir frequently and cook until the B S is soft and beginning to char.  Remove and keep warm.

Cook the bacon, drain, and mix into the B S and keep warm.  While the pasta is cooking sauté the garlic, onion, and celery in oll, then add the B S and bacon and about ¼ to 1/3 cup of broth and simmer until the broth is reduced.

Add the pasta to the pan, mix well, and drizzle with olive oil, adding some pasta water if necessary.


If you like Brussels sprouts you will love this dish.  The bacon and sun dried tomatoes go perfectly with this weird but delicious vegetable.

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