Maybe don’t have company over like I did. Make them for Thanksgiving but seriously, just make them. This easy mid-week dinner makes use of seasonal Brussel sprouts which work great in this. I will be making it again and I’ll probably share it too but if I were you I wouldn’t wait…go buy this book! Perfect for the beginner or more experienced cook…don’t we all need new ideas for dinner?Īs for these Bacon and Brussels Sprouts with Bowtie Pasta? Make them if you hated them, make them if you love them now. A delicious creamy pasta dish that is dairy-free and gluten-free. I’ve also prepared Mary’s Honey Chipotle Meatloaf and we loved it but no photos to share, oops! Sometimes the people say ‘Let’s EAT!’ and photos are simply not going to happen. Scoop sausage onto a plate then set aside. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. The sprouts are pan roasted and combined with bowtie pasta, bacon, cream and Parmesan cheese to create what was a perfect dinner for me. Heat a drizzle of extra virgin olive oil in a large, 12 skillet over heat that’s just a touch above medium. I’ve made two dishes so far and while I loved both, I decided to first share the Bacon and Brussels Sprouts with Bowtie Pasta. Winner winner chicken dinner? Why yes there is a chicken dish or two! I might cook all day and have nothing prepared for dinner so like you I appreciate a real dinner that I can get made and served in less than an hour. 12 oz Brussels sprouts 2 tbsp olive oil 12 oz fresh salmon fillets 8 oz whole-wheat penne pasta 1 onion, chopped 1 cup half-and-half 1 cup shredded. I’ve made a couple of dishes from the book and have loved each one but I seriously love the timing. There are recipes for 5-10 minute prep time for dishes that need to cook on their own in the oven, another group that are 15-25 minutes meals and lastly dishes that take a bit longer but still only 30-45 minutes to get dinner on the table. Organized by three categories all devoted to making meals fast and delicious. The title appealed to me as I just knew it would to many readers too, ‘ The Weeknight Dinner Cookbook,’ a book devoted to getting a meal on the table for our families without spending so much time they’re ready for bed by the time supper is on the table. I came upon this recipe when I was asked by Mary Younkin, who blogs at, if I would consider taking a peek at her new cookbook. Forget Army green and imagine a bright, vivid green that has this exceptional little vegetable now at the top of my list for taste and presentation…doggone it, now it’s pretty! Not only are the texture and taste magnificently different but even the color has more appeal. No more boiling to death the vegetables that require a lighter hand. Like many of us I have learned over the years what a difference the right preparation can mean. Maybe if mom had put down that can and served this Bacon and Brussels Sprouts with Bowtie Pasta my childhood would have been filled with better memories? Poor Brussels Sprouts got the majority of my childhood ire and by ire I mean literally crying over being told to eat at least one. Maybe there was no asparagus or canned pea love either but I could get through those. Is there any vegetable that evokes for you the same memories I have of this one from my childhood? Maybe even more especially this one that has seen my opinion change so dramatically? For me this is it hands down. Serve in a warm bowl and sprinkle with grated Grana Padano DOP cheese.Brussels Sprouts. Toss together, adding a little bit of pasta water if it seems dry. Once ready, remove with a slotted spoon and add directly to the pan with the brussels sprouts and sausage. Add kosher salt, until the water is as salty as the sea. Just before adding the pasta, remove the garlic clove.īring a large pot of water to boil. Finally, return pork sausage to pan and stir everything together. Add wine and the juice of half a lemon and let cook until fully evaporated. Add the bacon and let it cook for 2 minutes, then add the Brussels sprouts. Add shaved brussels sprouts and cook until soft and brown, about 7 minutes. While the pasta is cooking, warm a large skillet over medium-high heat. Saute until fragrant and slightly golden, being careful not to burn. Cook the pasta in a large saucepan of boiling salted water for 810 minutes or until al dente. Add the whole garlic clove and chili flakes. Remove the outer leaves from the sprouts and cut into quarters. Next, heat butter over medium heat in the same pan. Once completely cooked, drain from pan and set aside. Add sausage and cook, breaking up the pieces with a wooden spoon. Grated Grana Padano DOP cheese, for serving Recipe courtesy of Eataly and Pasta Garofaloġ/2 lb fusilli by Garofalo (regular or whole wheat) In this recipe, we combine the delicious cruciferous with sweet Italian sausage and whole wheat fusilli pasta for a hearty dish perfect for those cold days. Nutty and savory, crunchy and soft, brussels sprouts are an all-time winter favorite.
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