Penne with Brussels Sprouts, Chili, and Pancetta

Page: www.nytimes.com/recipes/1014359/Penne-with-Brussels-Sprouts-Chile-and-Pancetta-.html?pagewanted=print

| Course Type: Main Courses

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Tags: winter healthy fall

Recipe Reviews

A fantastic mid-week dinner, and the recipe really worked.

Diced pancetta (we had to substitute bacon, and I cut most of the fat off of it before using, so it more closely resembled pancetta) is browned with garlic (lots), then sliced brussels sprouts and additional ingredients (spices, chilis). The instructions tell you how to get the Brussels Sprouts nicely browned, and then you add penne. A squeeze of lemon and drizzle of olive oil and you are done.

The instructions say 20 minutes. With 2 people we probably hit that mark, but if cooking solo it might take longer (though we did double the recipe so it would serve four).

The resulting pasta was fully flavored and very satisfying.

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