Penne with Brussels sprouts, chili & pancetta

By nancytripp

Ingredients

• 8 oz penne
• 2 tbsp olive oil plus more for drizzling
• 3 oz pancetta, diced
• 1 rosemary sprig
• 6 garlic cloves, smashed and peeled
• 1 jalapeno or serrano chile, thinly sliced
• 8 oz brussels sprouts, thinly sliced
• 2 tsp butter
• lemon juice
• pecorino cheese

Preparation

Step 1

Bring pot of salted water to boil. Add penne and cook al dente. Meanwhile, heat a large saute pan over high heat and add olive oil. when hot, add pancetta and rosemary and saute until pancetta's fat starts to turn translucent and very lightly brown, about 1 minute. Add garlic, chile, and black pepper to taste, and saute until garlic and pancetta turn richly brown, about 3 minutes. Add Brussels sprouts, a large pinch of salt, and a splash of water, and saute until sprouts just start to soften about 2 minutes.

Spread Brussels sprouts mixture in pan and press down to flatten. Let sear for a minute, then stir and repeat. This helps brown the sprouts. Add butter, and saute another minute.

Drain penne and add to Brussels sprouts mixture. Cook, tossing, until well mixed. Spoon into pasta bowls and top with drizzle of oil, lemon juice, and grated cheese. Serves 2.