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

Joanne Weir
October 2002

Gallery

© Livia Corona

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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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