• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.

• 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
• Up to 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, minced
• 4 large shallots, cut into thin rounds
• 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
• 1 1/4 cups homemade or low-sodium store-bought chicken stock
• Coarse salt and freshly ground pepper
• 12 ounces rigatoni pasta
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

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