Today’s special ingredient is Brussels sprouts.
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
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.
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