Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes: A Deliciously Comforting Dish
Imagine a cozy evening, the smell of garlic dancing in the air as you sauté it in your favorite pan, filling your kitchen with warmth. The vibrant green of Brussels sprouts brightens the scene, while crispy bacon adds a tantalizing crunch. This is the magic of Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes. It’s a dish that wraps you in comfort, a perfect blend of savory and slightly sweet, with the earthy notes of Brussels sprouts and the tangy burst of sun-dried tomatoes.
This recipe holds a special place in my heart; it reminds me of family gatherings and the simple joy of sharing meals together. It’s a comforting classic that works just as well for a quick weeknight dinner as it does for a festive treat. Join me as we dive into this wonderful dish that is sure to become a family favorite!
Why This Recipe Works
There are countless reasons to love this Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes recipe. Here are just a few:
- Simplicity: With just a handful of ingredients, you’ll create a flavorful meal without the fuss.
- Versatility: This dish can be easily customized with your favorite vegetables or proteins.
- Quick Dinner: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Family Favorite: The combination of flavors makes it a hit with both kids and adults.
- Comforting Classic: It’s the kind of meal that wraps around you like a warm hug.
Ingredient Breakdown
Let’s gather what you’ll need to create this delightful dish. Here’s a complete list:
- Pasta (8 ounces): Use your favorite type — spaghetti, fettuccine, or penne all work well.
- Brussels Sprouts (2 cups, halved): Fresh or frozen; for a milder flavor, parboil them before adding.
- Bacon (4 slices, chopped): Pancetta is a great substitution for a gourmet twist.
- Sun-Dried Tomatoes (1 cup, chopped): Opt for oil-packed for added flavor, or use dried ones; just soak them in hot water beforehand.
- Garlic (2 cloves, minced): A must-have for that aromatic base.
- Olive Oil (2 tablespoons): Extra virgin olive oil delivers the best flavor.
- Parmesan Cheese (for topping): Add nutritional yeast for a vegan option.
- Salt and Pepper (to taste): Always to enhance your dish’s flavors.
Prep and Cooking Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
This recipe is ideal for a quick weeknight dinner when you need something delicious without spending hours in the kitchen.
Step-by-Step Instructions
-
Cook the Pasta: In a large pot of salted boiling water, cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain.
-
Sauté the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and allow to drain on paper towels, leaving the bacon fat in the skillet.
-
Cook the Brussels Sprouts: In the same skillet, add halved Brussels sprouts and sauté for 5-7 minutes until they begin to soften and turn golden. Add minced garlic and cook for another minute until fragrant.
-
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld.
-
Combine Ingredients: Add the cooked pasta to the skillet, tossing it with the Brussels sprouts and sun-dried tomatoes. Pour in olive oil and a splash of reserved pasta water to create a light sauce. Stir in the crispy bacon and toss until everything is nicely coated.
-
Season and Serve: Season with salt, pepper, and freshly grated Parmesan cheese to taste. Enjoy while warm, allowing the comforting aromas to envelop you.
Tips and Creative Variations
- Add Healthy Options: Toss in some spinach or kale for extra nutrition.
- Different Proteins: Swap bacon for grilled chicken or sausage for a heartier meal.
- Nutty Flavor: Add toasted pine nuts or walnuts for a delicious crunch.
- Herbs: Fresh herbs like basil or parsley can elevate the dish further.
Serving Suggestions
This Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes is perfect for any occasion. Serve it at family dinners, potlucks, or as a delightful side at holiday gatherings. Picture this dish at the center of your table, with family and friends sharing laughter and stories around it, making memories that last a lifetime.
Storage and Leftovers
To store leftovers, let the pasta cool completely and transfer it to an airtight container. It will keep for up to 3 days in the refrigerator. For long-term storage, you can freeze it in individual portions for up to 2 months. When reheating, add a splash of water or olive oil to restore its creamy texture.
Pro Kitchen Secrets
- Let the cooked pasta rest in the skillet with the sauce for a few minutes to absorb the flavors.
- For extra brightness, squeeze fresh lemon juice over the dish just before serving.
- If the pasta seems dry, don’t hesitate to add more pasta water or olive oil for creaminess.
FAQs
- Can I use a different type of pasta? Absolutely! Use any pasta you have on hand, from whole wheat to gluten-free.
- What if I’m vegetarian? Simply omit the bacon and use a plant-based Parmesan or nutritional yeast for a cheesy flavor.
- Can I make this ahead of time? Yes! Prepare the components separately and assemble them just before serving for the best texture.
Conclusion
There you have it! A heartwarming and satisfying dish that brings together the earthy goodness of Brussels sprouts, the savory crunch of bacon, and the delightful sweetness of sun-dried tomatoes. I hope you feel inspired to whip up this Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes in your kitchen today. Remember, cooking is not just about the meal; it’s about the love, joy, and memories created around the table. Share this recipe with your loved ones and enjoy the comfort it brings!
Contents
Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 8 ounces Pasta (spaghetti, fettuccine, or penne)
- 2 cups Brussels Sprouts, halved Fresh or frozen; parboil for milder flavor
- 4 slices Bacon, chopped Pancetta is a great substitution
- 1 cup Sun-Dried Tomatoes, chopped Opt for oil-packed or soak dried ones in hot water
- 2 cloves Garlic, minced For aromatic flavor
- 2 tablespoons Olive Oil Extra virgin preferred
- to taste Salt To enhance flavors
- to taste Pepper To enhance flavors
- Parmesan Cheese (for topping) Add nutritional yeast for a vegan option
Instructions
Preparation
- In a large pot of salted boiling water, cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain.
Cooking
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and allow to drain on paper towels, leaving the bacon fat in the skillet.
- In the same skillet, add halved Brussels sprouts and sauté for 5-7 minutes until they begin to soften and turn golden. Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing it with the Brussels sprouts and sun-dried tomatoes. Pour in olive oil and a splash of reserved pasta water to create a light sauce. Stir in the crispy bacon and toss until everything is nicely coated.
- Season with salt, pepper, and freshly grated Parmesan cheese to taste. Enjoy while warm.