Penne With Brussels Sprouts Nyt Food

PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA

Steps:

• Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
• Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
• Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS

Steps:

• Bring a pot of salted water to a boil.
• Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
• Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
• Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
• Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
• Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

PENNE WITH BRUSSELS SPROUTS AND CRISP BACON

Steps:

• Cook pasta according to package directions; drain well.
• Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
• Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
• Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
• Stir in cooked pasta; cover mixture and keep warm.
• Combine milk, flour, and broth, stirring well with a whisk.
• Melt butter in a medium saucepan over medium heat.
• Gradually add milk mixture; stirring constantly with a whisk until well blended.
• Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
• Pour sauce over pasta mixture, tossing to coat.
• Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

BRUSSELS SPROUTS WITH ONION

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

THE BEST BRUSSELS SPROUTS

Steps:

• Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
• Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.