This was a totally improvised dish inspired by the amazing brussels sprout frittata recipe I found last winter in Food and Wine. I actually made this not long afterwards, and I’ve made it once or twice since. I am creative in many ways, but improvising recipes usually isn’t one of them. This is an exception!

Really, all I did was prepare the frittatta recipe up until the whole add-the-eggs part, and then instead I used the yummy bacon and brussels sprout mixture to coat some mezze rigatoni. And that equals deliciousness.

Pasta with Brussels Sprouts and Bacon
Serves at least 4

1/2 pound thick-cut bacon, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
1/4 cup heavy cream
1/2 chicken stock
1 lb. mezze rigatoni

Cook the bacon in a 12″ skillet over medium high heat until soft and slightly crisp, maybe 5 minutes or so.

Add the shallots and cook another 3 or so minutes until soft.

Then add the brussels sprouts and some salt and pepper, and cook until the sprouts are lightly browned. About 5 more minutes.

Meanwhile, boil some water and cook the pasta according to the package directions. Save 1 cup of the cooking water before you drain the pasta.

Add the heavy cream and chicken stock to the bacon mixture and simmer until it starts to look like a real sauce. Add the pasta to the sauce and toss to coat. Start with 1/4 cup of the cooking water and add it to the pasta dish, really mixing it up so all that good sauce sticks to the pasta. Add more if the sauce needs it, and then season it again with salt and pepper.

Eat it with gusto on a chilly night.