I have received an invitation to participate in this blogging competition and I decided to make pasta with Brussels sprouts. The theme of the competition is Mediterranean style recipes, so I decided to compete with my take on “orecchiette con le cime di rapa” – orecchiette with broccoli rabe.
Orecchiette con le cime di rapa is a classic southern Italian dish and I figured that a play on this dish would be perfect to address this challenge. So, I swapped the broccoli rabe with Brussels sprouts, the anchovies with bacon and the orecchiette with some short rigatoni. Then I pretty much used the same cooking method I would have used for the traditional recipe.
It turned out pretty great! I ended up eating it for dinner and then the day after for lunch at work.
Pasta coi cavolini di Brussels
- 4 oz short pasta
- 1 lb broccoli sprouts
- 3 slices bacon
- pecorino romano (optional)
- Bring a pot of water to a boil and add salt.
- Meanwhile, dice the bacon and halve the Brussels sprouts.
- Saute the bacon in a pan without adding any fat. Let the fat render and cook the bacon bits until crispy.
- Boil the halved sprouts for about 5 minutes, then fish them out of the water and add them to the pan with the bacon.
- Add the pasta to the boiling water in which you cooked the sprouts and cook it until pasta is a minute short of al dente.
- Drain the pasta reserving a couple of laddles of water and add it to the sprouts and the bacon.
- Saute the pasta with the sprouts and the bacon until the pasta is al dente, adding water as needed.
- Serve hot or warm adding a sprinkle of pecorino romano if you like it.