Categories: Main Dish

Ingredients

• 8 oz. penne
• 2 tbsp olive oil, plus more for drizzling
• 3 oz. pancetta, diced
• 1 rosemary sprig
• 6 garlic cloves, smashed and peeled
• 1 jalapeno or serrano chile, thinly sliced
• 8 oz. Brussels sprouts, thinly sliced
• 2 tsp butter
• lemon juice
• pecorino cheese

Directions

1. Bring pot of salted water to boil. Add penne and cook until just al dente.

2. Meanwhile, heat a large sauté pan over high heat and add olive oil. When hot, add pancetta and rosemary and sauté until the pancetta’s fat starts to turn translucent and very lightly brown, about 1 minute. Add garlic, chile, and black petter to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add Brussels sprouts, a large pinch of salt, and a splash of water, and sauté until sprouts just start to soften, about 2 minutes.

3. Spread Brussels sprouts mixture in pan and press down to flatten. Let sear for a minute, then stir and repeat. This helps brown the sprouts. Add butter and sauté another minute.

4. ain penne and add to Brussels sprouts mixture. Cook, tossing until well mixed. Spoon into pasta bowls and top with a drizzle of oil, lemon juice and a little grated cheese. Serves 2.

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