- bacon (about 7 slices), sliced - 180 grams
- olive oil - 1/4 cup
- large cloves of garlic - 2 pieces
- onions - 4 pieces
- of Brussels sprouts - 550 Grams
- chicken broth - 1 1/4 Cups
- salt and ground pepper - - Parts
- Pasta Rigatoni - 360 Grams
- grated Parmesan cheese - 1/2 cup
- chopped sage leaves - 1/3 Cups
Heat a large dry skillet over medium heat. Add bacon, cook, stirring, until crisp, from 5 to 7 minutes. Using a noisy, put on paper towels and let drain off the fat. Add enough oil to the total amount of fat was 2 tablespoons. Add the garlic, onions and Brussels sprouts. Cook, stirring, about 3 minutes. Add broth, season with salt and pepper. Cook until most of the liquid is absorbed and the cabbage is soft, from 10 to 12 minutes. Meanwhile, in a large saucepan bring the water to a boil, add 1 tablespoon of salt and pasta. Cook according to the instructions on the package. Drain the water, lay aside 1/2 cup of liquid and return the pasta to the pan. Add the vegetable mixture, 1/2 cup of liquid and cheese. Pour 2 tablespoons of oil, add sage and bacon. Stir and serve with cheese.
Servings: 4