Penne with Brussels sprouts, chile and pancetta from The New York Times by Melissa Clark

  • jalapeño chiles
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute serrano chiles or crushed red pepper flakes for jalapeño chiles.

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Notes about this recipe

  • Recipe Notes

    Can substitute serrano chiles or crushed red pepper flakes for jalapeño chiles.

  • Laura on January 26, 2022

    Made this for lunch today and it was a good way to use brussels sprouts. It was quick and simple to prepare, especially if you use your food processor to slice the sprouts. I doubled the sprouts to1lb and I can't imagine getting by with less. My only complaint about the dish is that the pancetta made it unbearably salty, which I kind of knew going in, given my previous experience with pancetta. I wish I'd followed Melissa Clark's advice to sub mushrooms or bacon and I'll do that next time because this recipe is worth repeating.

  • bching on March 05, 2018

    This preparation makes Brussels sprouts shine. We'll be making this regularly.

  • jumali on December 06, 2012

    Very tasty and easy to prepare.

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