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.

INGREDIENTS:

Spaghetti

Brussels sprouts, halved and quartered

Bacon, chopped

Olive oil

Garlic and onion

Sun dried tomatoes

Dry basil, thyme, oregano

Red wine vinegar

Celery

Chicken broth

PROCESS:

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.

COMMENTS:

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