Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes
A comforting pasta dish combining Brussels sprouts, crispy bacon, and tangy sun-dried tomatoes, perfect for any occasion.
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.
Notes
Add healthy options like spinach or kale, or different proteins such as grilled chicken or sausage. You can elevate the dish with fresh herbs like basil or parsley.