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Rigatoni with Shredded Brussel Sprouts with Bacon

Rigatoni with Shredded Brussel Sprouts and Bacon

Ingredients

  • 1 lb rigatoni noodles
  • 1 lb. bag of shredded brussel sprouts
  • 8 slices of thick cut bacon diced into small pieces
  • 3 garlic cloves minced
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup good quality parmesan cheese plus more for sprinkling
  • 1/4 cup olive oil + 2 tbsp. olive oil or more to taste
  • Salt
  • Pepper
  • 1/4 tsp. red pepper flakes optional

Instructions

  1. Bring a pot of salted water to boil and prepare rigatoni according to box instructions.
  2. In a large skillet, pour in 1 tbsp. olive oil. Once heated, add bacon. Cook until crisp and then remove from the pan and set aside.
  3. Pour most of bacon grease out of pan, leaving enough to coat the bottom of the pan.
  4. Add brussel sprouts, salt, pepper, breadcrumbs, and garlic cloves to the pan. Add the pepper flakes if using. Cook until softened, about 7-8 minutes. Stir occasionally to prevent sticking.
  5. Once rigatoni is finished, drain and return to pan. Pour brussel sprout mixture into the pan with the rigatoni and add the bacon and the parmesan cheese. Add additional olive oil until you reach your desired oiliness. Add salt and pepper to taste.
  6. Serve immediately with parmesan cheese.