Penne With Brussels Sprouts, Chile and Pancetta Recipe (2024)

I just made this for the first time, and I love it. For my oven using high heat was too much, so I cut back to medium high heat and cut down on the cooking times by as much as a minute. I'll try this again this weekend, and in the future I may substitute mushrooms for pancetta to make it a vegetarian meal.

Wonderful! Being vegetarians, we used sh*take mushrooms in place of pancetta. Would also be great with toasted sliced almonds and/or raisins.

Pancetta adds lots of salt flavor. "Heavily salted" penne water adds salt. Other directions add salt. Too much. Lay off the salt and add at end if needed. Otherwise this was terrific. The brussell sprouts cook down quite a bit so don't skimp. I'll add more next time. Wife thinks this is good for dinner party.

Melissa, you gave us another winner. Thank you! Flavors are excellent. Used bacon instead of pancetta. The Serrano added the necessary warmth. As suggested by others, will increase amount of brussels sprouts. The addition of lemon juice and more EVOO wasn't something I would have found necessary, but I did it and am glad. It added a great touch to the whole dish. Definitely a keeper.

This is a great recipe. I made it with about a tablespoon of dry sherry added with the water in step 2, which brought out the sweet nuttiness of the sprouts. Definitely a keeper recipe!

Very flavorful, and I think one reason was that my 6 garlic cloves were HUGE. So, my suggestion would be if you have tiny cloves, add a LOT more. Also, I used dried red pepper flakes with very good results. Only thing I’d suggest, is watch the salt. Using all the salt suggested, as well in the pasta water, the dish came out a tad salty. Taste as you go.

This is a fantastic quick pasta dish. I definitely added more brussels sprouts because I love them, and used bacon instead because that's what I had on hand. Also splashed in a bit of the white wine I was drinking instead of water. So delicious!

So delicious! Used an egg garganelli pasta and added an indulgent soft cooked egg when served along with a dusting of pecorino and cracked pepper. Also threw in a couple sprigs of thyme. Will definitely make again. Thank you, Melissa!

So surprisingly simple but a whole revelation as far as brussels sprouts! We left out the pancetta and it was still great. I made it at least 3 times slicing the sprouts by hand, but of course a food processor really speeds up this recipe.

add more brussel sprouts

Great recipe! I vegan-ized it by using tempeh bacon and a pumpkin seed "Parmesan." I doubled the Brussels sprouts after reading the comments, and I think it would even be safe to almost triple the recipe amount. I added a drizzle of balsamic on top for a touch of sweetness and it was perfect! Thanks for the recipe!

Just made this for the first time tonight. So many things I like about this recipe! It is now one of our favorite go to recipes when I need something quick, delicious and not to unhealthy.
I used red pepper flakes which was perfect. And that little bit of lemon added to each serving......mmmmm

Love this recipe. I doubled the sprouts and it was so delicious!

I did not have pancetta, so I added shrimp sautéed in olive oil with a pinch of red pepper flakes. Absolutely delicious!

Keeper!1)The squeeze of lemon juice at end "is it" for finishing touch of acid on this simple and delicious dish.2) We omitted rosemary.3)Used pancetta but if you need to sub bacon use unsmoked variety.4)Recipe serves 2. Hubby and I find 5.5 oz pasta is plenty for us to each have good sized serving with right ratio of pasta to 8 oz Brussels for our preferences.5)Save a little of pasta cookng water in case you want to add at end.

This is such a delicious dish, and so easy. I defy anyone to tell me they don’t like Brussels sprouts after eating this. I followed the recipe exactly, wouldn’t change it at all!

Meh. Dry. Parts are better than the sum.

Used bacon instead of pancetta and added a dash of honey to the brussels after they’d caramelized. Great effort to taste payout. I thought this was pretty good, my partner rated it 5 stars. We’ll definitely make this again

Used turkey bacon and shredded cabbage. Easy and delicious.

This came out much better than expected! Delicious actually. Maybe the best pasta I’ve had in ages. The fresh chili was key as was the lemon juice. Gave it it a sort of pickled pepper vibe. Also got lucky that I had sweet tender small Brussels sprouts. Just all came together so well. That said, not sure I could duplicate it again. Might have just gotten lucky with ingredients and timing. No disrespect to the recipe meant.

I've made this so many times I've lost count several years ago. My only changes were to double the rosemary because sometimes the rosemary cannot even be discerned in the taste and I use tbl. spoon of butter, it's just too close to 2 tsps that I say 'what the heck' and add the final tsp. I usually use 10oz of brussel sprouts, I always use serrano pepper(s) (we like it hotter than most, being Texans). After all these years of making this, my husband and I consider this our 2nd most favorite meal

Made this last night. It was ok. Nothing special. Used more sprouts like everyone suggested. Don’t understand the rave reviews. I wouldn’t make it again.

Excellent. Made exactly as written, except that I used 4 ounces of pasta for the two of us. I’m always surprised at recipes that call for 4 ounces each. I love pasta, but 4 ounces??

Replaced pancetta with firm tofu

loved it. listened to what others said - halved the pasta, doubled the brussels sprouts and omitted some salt. still salty, but in a good way. definitely need the squeeze of lemon and some shaved cheese on top at the end. would make again.

Truly a 5 out of 5! Agreed on those who suggested adding more Brussels sprouts. I added dry white wine in lieu of a splash of water (step 2). I also minced the garlic and chopped the rosemary.

We have made this recipe at a minimum of 25 times, never had a bad turnout. For us and maybe for many of the new makers of this delicious pasta dish - the pecorino is important, as is the lemon juice, they both enhance the flavor 100X. This is our favorite pasta dish. Thank you Ms Clark (as usual).

This was fabulous, and it's quick and easy to make besides. I reserved about 3/4 cup of pasta water and used it to mix the brussels sprouts mixture with the pasta at the end. Served it with the optional pecorino cheese.

So yummy! Definitely added a very large pinch of red pepper. Lemon juice and cheese at the end was a great finish of flavor!

Hearty dish for dinner. Made it multiple times.