Orecchiette with Brussels Sprouts
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Orecchiette with Brussels Sprouts
Description
Orecchiette with Brussels Sprouts combines small ear-shaped pasta cooked al dente with Brussels sprouts sliced thinly to soften quickly in a skillet. Bacon is cooked until crisp and set aside, leaving flavorful fat to sauté garlic and red pepper flakes briefly before adding the Brussels sprouts. The sauce develops by simmering white wine and chicken stock until reduced, then folding in lemon zest and heavy cream for smoothness and mild acidity.
The pasta is added to the sauce along with some Parmesan and the cooked sprouts, then finished by stirring in the reserved pasta water for the desired consistency. Bacon and remaining Parmesan complement the dish with savory crunch and richness. Optional fresh parsley and lemon juice add herbaceous and bright notes.
This pasta is suited as a hearty lunch or dinner option combining creamy, smoky, and slightly spicy elements with tender-crisp sprouts. The balance of textures and flavors makes it a satisfying vegetable-forward pasta plate.
Ingredients
- 8 ounces orecchiette pasta
- 8 ounces Brussels sprouts
- 4 lices Bacon chopped
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup white wine
- ¼ cup chicken stock
- ½ teaspoon lemon zest
- ⅔ cup heavy whipping cream
- ¼ cup Parmesan Cheese shredded
- parsley for garnish, optional, chopped, fresh
- ½ lemon optional
Instructions
- Cook pasta al dente in salted water according to package directions. Reseerve 1 cup of water and drain the pasta.
- Meanwhile, with a sharp knife or mandoline, slice the Brussels sprouts very thinly.
- In a 10-inch skillet, cook the bacon over medium heat until browned and crisp. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Add garlic and red pepper flakes to the reserved bacon fat and cook just until fragrant, about 1 minute. Add the Brussels sprouts and cook for 2 to 3 minutes or until tender. Transfer to a bowl and set aside.
- Stir in white wine and chicken stock. Simmer until reduced by half, about 5 minutes. Stir in lemon zest and heavy cream and simmer 5 minutes more.
- Add the Brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add pasta and heat through, adding pasta water if needed.
- Season with salt & pepper to taste. Then sprinkle with bacon, the remaining 2 tablespoons of parmesan cheese, and squeeze half a lemon over top (optional). Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508 | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 303mg | 13% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 49mg | 54% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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