It’s been a rough week, with a really sick cat and all, so I figured we could use some comfort chow for dinner tonight. These days, that means a pasta toss with lots o’ veggies. After hitting up the local market to stock up on Brussels sprouts, cremini mushrooms, and a wedge of pecorino Romano, we were ready to go. I’m not sure when Brussels sprouts became a comfort food for me, but they are they are. Especially with bacon. Come to think of it, everything is better with bacon.
Penne with Brussels Sprouts and Mushrooms
This would work with any short pasta–orrechiette or cavatappi, perhaps. I used cremini mushrooms for their full, earthy flavor, but white button mushrooms would do the trick just fine. You can substitute a slice or two of regular bacon (with smokier results) for the pancetta.
6 ounces dry penne pasta
2 tablespoons diced pancetta
2 tablespoons finely chopped shallot
1 garlic clove, minced
4 ounces cremini mushrooms, thinly sliced
1/4 teaspoon kosher salt
1/2 pound Brussels sprouts, trimmed and thinly sliced
1/2 cup chicken broth
1 teaspoon sherry vinegar
1/4 teaspoon black pepper
1/4 cup (1 ounce) shaved pecorino Romano cheese
1 tablespoon finely chopped fresh sage
1. Cook the pasta in a large pot of boiling salted water until al dente. Drain, and keep warm.
2. While the pasta cooks, heat a saute pan over medium-high heat. Add pancetta to pan; saute 2 minutes. Add shallot; saute 2 minutes. Add garlic; saute 20 seconds. Add mushrooms and salt; saute 2 minutes. Add Brussels sprouts, broth, vinegar, and pepper; cook 5 minutes. Add cooked pasta, and toss to combine; cook 1 minute or until hot. Garnish with cheese and sage. Yield: 2 servings.