© Livia Corona
Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 6

This hearty pasta dish is truly perfect in autumn, when Brussels sprouts are at their peak of flavor. Plus: Pasta Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant. Let the nuts cool, then coarsely chop them.

Step 2    

In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15 minutes; keep warm.

Step 3    

Bring a large pot of salted water to a boil. Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes. Using a slotted spoon, remove the Brussels sprouts and pat them dry. Return the water to a boil. Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.

Step 4    

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels. Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes. Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes. Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes. Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper and transfer to a large serving bowl. Garnish with the bacon and the remaining 1/2 cup of cheese and serve.

Suggested Pairing

The smokiness of the bacon and the earthiness of the nuts in this pasta dish suggest a medium-bodied, Italian-style Sangiovese from Napa Valley.

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