Bacon and Brussels Sprout Orecchiette

Name: Bacon and Brussels Sprouts Orecchiette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound Brussels sprouts, outer leaves removed, and halved (quartered if necessary for large brussels sprouts); 2 tablespoons olive oil; ½ tsp spicy oregano salt; 1 pound orecchiette; 1 pound applewood-smoked bacon, chopped; 1 cup freshly grated Parmigiano Reggiano; 3/4 cup extra-virgin olive oil; 1/3 cup apple cider vinegar; 2 tablespoons honey or maple syrup; 2 tablespoons Dijon mustard; 1 teaspoon spicy oregano salt

15 MINPrep Time

30 MINCook Time

4 to 6Servings

by Giadzy

Photo Credit: Elizabeth Newman

Whether you serve this warm or cold, it's a huge crowd-please, especially in the winter months. Roasted brussels sprouts and smokey bacon are a perfect combination, and they're tied together with a zippy, flavorful vinaigrette tossed with pasta.

Bacon and Brussels Sprouts Orecchiette

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For The Pasta:

1 pound Brussels sprouts, outer leaves removed, and halved (quartered if necessary for large brussels sprouts)
2 tablespoons olive oil

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½ tsp spicy oregano salt

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1 pound orecchiette

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1 pound applewood-smoked bacon, chopped

For the dressing:

1 cup freshly grated Parmigiano Reggiano

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3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons honey or maple syrup
2 tablespoons Dijon mustard
1 teaspoon spicy oregano salt

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment.
On the sheet pan, toss the Brussels sprouts with a drizzle of olive oil and 1/2 teaspoon spicy oregano salt. Spread into an even layer, cut-sides down, and roast for 15 to 20 minutes, until deeply golden and crisp around the edges. Set aside.
Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the orecchiette, and cook until al dente according to package instructions. Using a spider or slotted spoon, transfer the pasta directly to a large serving bowl.
While the pasta cooks, add the bacon to a medium skillet over medium heat. Cook, stirring often, until browned and crispy, about 10 minutes. Remove the bacon with a slotted spoon and set aside.
In a large bowl, whisk together the Parmigiano, olive oil, vinegar, mustard, and remaining teaspoon of spicy oregano salt. Add the warm pasta, roasted Brussels sprouts, and crispy bacon. Toss well to coat.
Let the pasta marinate for 1 hour at room temperature, or refrigerate up to 4 hours, before serving so the flavors can absorb and meld.