pasta, pancetta and brussels sprouts

Penne with Pancetta, Chile, and Brussels Sprouts

Serves 2-4.  A bunch of favorite foods all in one dish.

            salt                                                      

            8 oz. penne pasta                                 

            2 Tbs. olive oil, + more for drizzling      

            3 oz. pancetta, diced                            

            1 large rosemary sprig                          

            6 garlic cloves, smashed and peeled     

            1 jalapeno or serrano chile, thinly sliced

            fresh ground black pepper

            8 oz. Brussels sprouts, thinly sliced

            2 tsp. butter

            fresh lemon juice, for serving

            fresh grated Pecorino Romano cheese

Bring a large pot of salted water to boil.  Add penne and cook just until al dente.   

Meanwhile, heat large sauté pan over high heat and add olive oil.  When oil is hot, add pancetta and rosemary, and sauté until fat on pancetta starts to turn translucent and very lightly brown, about 1 minute.  Add garlic, chile, and black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes.  Add Brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes.  Spread sprouts mixture in pan and press down to flatten.  Let it sear for a minute, then stir it up and repeat.  This helps brown the sprouts.  Add the butter, and sauté for another minute.

Drain penne and add it to pan with Brussels sprouts mixture.  Cook, tossing, until everything is well mixed.  Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a bit of Pecorino cheese.