Recipe: Rigatoni with Brussel Sprouts and Bacon

Tonight, I dared to be different.

I wish I could take all the credit, but I can't.

This particular inspiration came from Mandy, over at Harper's Happenings.



I came across this blog when Mandy appeared as a guest blogger on The Heir to Blair, and I haven't really looked back.

The deal is, I hate brussel sprouts and MacGyver loves them. I have refused to make them thus far. The very thought of their nasty little cabbage selves steaming away, violating my stove, is the cause of great consternation. Mind you, I'm the girl who makes her husband cook his own damn corned beef on St. Patrick's Day. Outside. Lecturing him about how the Irish don't even EAT corned beef. And if he had half an Irish bone in his body, he'd just get a Guiness and forget all about the whole thing.

But I digress.

When I saw Mandy's Rigatoni with Brussel Sprouts and Bacon, I noticed immediately that it had the Two B's. Bacon and Butter.

And so I decided I would be an awesome wife, live on the edge, and make MacGyver happy.

He expressed his eternal gratitude by bringing home pinot noir and making a yummy bruschetta.

First, put slices of bread on a foil-lined baking sheet (this is Publix 7-grain baguette). Brush with olive oil and broil for 5 minutes or so.



Add slice of tomato and fresh mozzarella.



Return to broiler with a sprinkle of basil (I have not yet replaced our fresh basil, so forgive the ugly dried stuff) and broil until the cheese is all nice and melty.



And then we move on to the main course.

The offending brussel sprouts. Washed, dried, and ready to be quartered.



Melt some butter and minced garlic in a saute pan.



Add your quartered brussel sprouts to the pan.



While the brussel sprouts are cooking, start up your rigatoni (13 minutes for super al dente).



Continue cooking the brussel sprouts until you start seeing this beautiful golden color on the edges.



Add in your bacon. However much you like. I believe more is better.



I took another picture because it just looked so darn good.



Drain the rigatoni and toss with some more butter, fresh ground pepper and kosher or sea salt.



Toss together with the brussel sprouts/bacon mixture and transfer to a serving dish. Garnish with Parmesan cheese and serve.



It was surprisingly simple, hearty and tasty.

MacGyver thanks you, Mandy!