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Chitarrine With Pancetta And Brussel Sprouts

Chef.Ellie.Espo's picture
Chitarrine with Pancetta and Brussel Sprouts is a great pasta using the leaves of the sprouts. This pasta is wonderfully flavoured with Parmigiano Reggiano and has lots of brussel sprouts and dried porcini mushrooms. Try out this amazing Chitarrine With Pancetta And Brussel Sprouts and enjoy!
Ingredients
  Whole wheat pasta 1⁄2 Pound (Organic variety, can substitute spaghetti or linguine)
  Brussel sprout package 2 , washed (dried and leaves removed)
  Garlic 1 Clove (5 gm), thinly sliced
  Sweet onion 1 , thinly sliced
  Dried porcini mushroom 1 Ounce, reconstituted (save the liquid)
  Chicken stock 1 Cup (16 tbs)
  Olive oil 4 Tablespoon
  Salt and pepper To Taste
  Hot pepper flakes 1 Pinch
  Parmigiano reggiano To Taste
Directions

MAKING:
1) Begin by having salted boiling water and cook the pasta al dente.
2) In a saute pan place the olive oil and heat.
3) To the saute pan now add the onion and saute until nicely browned.
4) Now throw in the garlic and cook just until translucent.
5) Add the pancetta and cook until nicely browned, stirring frequently, add more olive oil if required.
6) Add the brussel sprout leaves and cook until wilted.
7) On a cutting board roughly chop the porcini mushrooms and add them to the pan. Add about 2 Tbls of the reserved soaking liquid from the mushrooms.
8) Season with salt and pepper and the hot pepper flakes.
9) Now add your pasta to the saute pan with some of the liquid clinging to the strands of pasta.
10) Mix thoroughly and add cheese to taste.

SERVING:
11) Serve hot and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Brussels Sprout
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2
This pasta dish screams “Autumn” and is a great way of using the leaves of the Brussels sprouts. This pasta tossed with brussel sprouts and mushrooms is wonderfully flavored with crispy bits of salty pancetta and Parmigiano Reggiano. It makes a comforting weeknight meal that takes little time to make and is a perfect meal when paired with a salad.

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