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).
