Rigatoni with Butternut Squash Brussels Sprouts and Bacon
Ingredients
- 12 ounces Brussels sprouts, trimmed
- Kosher salt
- 12 ounces rigatoni
- 3 tablespoons extra-virgin olive oil
- 4 slices bacon, roughly chopped
- 4 cups diced peeled butternut squash (about 1 pound)
- 2 cloves garlic, sliced
- 6 scallions, sliced
- Freshly ground pepper
- 3/4 cup grated parmesan and/or pecorino romano cheese
Instructions
Rigatoni with Butternut Squash, Brussels Sprouts and Bacon serves 4 original recipe by Food Network.
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