We recently got our hands on a copy of Michael Symon’s new cookbook 5 in 5 For Every Season, and we really wanted to make one of his easy fall recipes! We ended up picking out his recipe for Orecchiette with Brussels Sprouts & Bacon, but we ended up adapting it a bit, and made it with just shells. This is a really easy one pot meal to make, and pretty cheap since we used fresh ingredients!
Here’s what you’ll need:
1/2 box of Pasta Shells
1 Tbsp. Olive Oil
1/2 lb. of Sliced Bacon(cut)
4 cups of thinly sliced Brussels Sprouts
2 Tbsp. Minced Garlic
Parmesan Cheese(for topping)
The first thing you want to do is prepare your pasta. Bring some water to a boil, then add the pasta. While you’re waiting for your pasta, cut your bacon, and Brussels Sprouts. Instead of chopping our sprouts by hand, we used Hannah’s Ninja Food Chopper to do it. It saved us a lot of time.
After your pasta is done, and everything’s cut, it’s time to strain the pasta. Scoop out 1 cup of pasta water, and drain the rest. In the same pan you cooked your pasta in, cook your bacon until it’s crispy. Then add in your garlic, and brussels sprouts. Let it cook for a few minutes, then add your reserved pasta water, and cook for an additional minute.
Remove from heat, and serve with parmesan cheese for topping.