Ridiculous photo. Poor kitty cat.
What amazes me is how many similar images there are on the nets.
And with that last bizarre image, we are done.
But, we are just beginning to talk about this unbelievably good dinner.
Spring has left the building where I live, so a hearty, bacon studded, cheese drenched pasta dish is very welcome to warm up with.
The best part of this recipe is the pan roasted brussels sprouts. Even if you think that you are not a fan, give this method of cooking them a go.
Penne with Brussel Sprouts and Bacon
1 lb penne pasta
3 tablespoons olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 pound fresh Brussels sprouts, trimmed and halved lengthwise
Salt and pepper
3/4 cup chicken broth
3/4 cup grated Parmigiano-Reggiano, plus more for serving
2 teaspoons lemon juice (optional)
1. In a large skillet, cook the bacon in the olive oil until crisp. Remove to a paper towel-lined plate, reerving the fat in the pan.
2. Raise heat to medium-high and add the Brussels sprouts. Sprinkle with salt and pepper to taste and cook until lightly browned, 3-5 minutes. Add the chicken broth, reduce heat to medium-low, cover, and simmer 10 minutes or until sprouts are tender, stirring occasionally.
3. Meanwhile, cook the penne. Drain and add to the Brussels sprouts along with the bacon, Parmigiano, and optional lemon juice. Season with additional salt and pepper to taste, top with more cheese and serve immediately.
Recipe slightly adapted from Fork On The Road
Some pleasant, fun French pop music to start the week.