Rigatoni with Brussels Sprouts and Bacon

Rigatoni with Brussels Sprouts and Bacon

Today’s special ingredient is Brussels sprouts. Brussels sprouts, as with broccoli and other basics, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts go well with pasta and bacon and It’s is comforting, hearty and delicious.

Hope you will enjoy the dish!!!


6 slices of Thin Bacon cut into 3/4-inch pieces

Up to 1/4 cup extra-virgin olive oil

2 large garlic cloves, minced

4 large shallots cut into thin rounds

1 1/4 pounds Brussels sprouts, trimmed and halved (quartered if large)

1 1/4 cups homemade or low-sodium store-bought chicken stock

Coarse salt and freshly ground pepper

12 ounces rigatoni pasta

1/2 cup freshly grated Parmesan cheese, plus more for serving

1/3 cup coarsely chopped fresh sage leaves, about 20 leaves


1. Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.

2. Add 1 spoon of olive oil to bacon fat in skillet. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes.

3. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
4. Bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until all done. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.

5. Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese

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