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- Rigatoni with Brussels Sprouts, Bacon, and Arugula
- (Serves 6 as a starter or pasta course; or 4 as a main course)
- To Prep:
- Kosher salt
- 48 pieces dried rigatoni (about 4 cups), preferably De Cecco
- 3 tablespoons extra-virgin olive oil
- To Serve:
- 2 tablespoons extra-virgin olive oil
- 4 ounces smoked bacon, cut into 1/2-inch dice (about 3/4 cup)
- 10 ounces Brussels sprouts (about 12), trimmed and quartered lengthwise
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 2 garlic cloves: 1 thinly sliced, 1 smashed with the side of a chef’s knife and peeled
- About 2 cups chicken stock, preferably homemade
- 2 1/4 cups grated Parmigiano-Reggiano cheese (about 3 1/2 ounces)
- Juice of 1 lemon
- 1/4 cup minced fresh herbs, either a mix of flat-leaf parsley, dill, and tarragon, or just parsley
- 2 cups loosely packed baby arugula, washed and spun dry
- Toasted bread crumbs (see recipe below)
View Full Recipe at Food Gal
