Penne with Brussel Sprouts and Pancetta

 Ingredients

16 oz whole wheat penne

2 tablespoons extra virgin olive oil, more for drizzling

2 ¼ inch slices of pancetta, diced

1 large rosemary sprig (or 1 ½ tsp dried), chopped

4 garlic cloves, peeled, smashed and chopped

½ teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1 tablespoon butter

¼ cup Italian parsley, chopped

Fresh lemon juice for serving

Freshly grated parmesan cheese

White wine

Salt, pepper to taste

Directions

1.       Bring a large pot of salted water to a boil. Add the penne and cook until the pasta is al dente (a little undercooked is even better).

2.       Heat a large sauté pan over medium high heat and add the olive oil and ½ teaspoon red pepper flakes. When the oil is hot, add the pancetta and rosemary. Saute until the pancetta fat turns translucent and lightly browned (about 2 minutes). Add garlic, cayenne and black pepper to taste and cook until the pancetta is browned (about 3 minutes).

3.       Add the sliced brussel sprouts, a large pinch of salt and a splash of white wine (may substitute chicken stock or water). Saute until sprouts start to soften (about 2 minutes). Spread sprout minture in pan and press down to flatten. Let it sit, stir it up and repeat (lightly sprinkle with parmesan each time). Add butter and sauté one minute.

4.       Drain penne and add to pan. Cook, tossing until everything is evenly coated. Drizzle with olive oil, lemon juice, parmesan and garnish with chopped Italian parsley.  Serve (4 servings).