Penne With Fennel Brussels Sprouts And Pancetta Recipe

Cooking Directions

• STEP 1.Cook the penne pasta according to package instructions until al dente.
• STEP 2.In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
• STEP 3.In the same skillet, heat olive oil over medium heat. Add fennel and cook until caramelized.
• STEP 4.Add the Brussels sprouts to the skillet and cook until tender and lightly browned.
• STEP 5.Stir in the cooked penne pasta and crispy pancetta. Toss to combine.
• STEP 6.Season with salt, pepper, and red pepper flakes to taste.
• STEP 7.Serve the penne with fennel, Brussels sprouts, and pancetta hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• If you can't find pancetta, you can substitute with bacon or prosciutto.
• For a vegetarian version, you can omit the pancetta and add some saut茅ed mushrooms or sun-dried tomatoes for extra flavor.
• Feel free to add other vegetables to the dish, such as cherry tomatoes or baby spinach.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a little olive oil or in the microwave.
• Serve the penne with fennel, Brussels sprouts, and pancetta as a main course or as a side dish.