
How To Make Orecchiette with Bacon, Onion and Brussels Sprouts o…

Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…

Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…

Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…

Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …

How To Make a "Pari"rita | John Cusimano

How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…

See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …

Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …

Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…

Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…

How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…
Rach riffs on a classic Italian pasta known as "pizzoccheri," which is traditionally cooked with greens like cabbage—her version also includes bacon!
John mixed up an Italian-inspired "Americano Cocktail" to pair with this dish.
Click here for more of Rach's latest Italian recipes like Lemon Risotto and White Pasta a la Vodka (Vodka Cream Pasta Without Tomatoes).
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- ½ to ⅓ pound meaty bacon or smoked pancetta, chopped
- 1 large or 2 medium onions, chopped
- 1 bay leaf
- 20 leaves sage, stacked and thinly sliced or chopped
- About 4 cups shredded Brussels sprouts (about 24 large), or 1 small savoy cabbage, cored and shredded
- 4 large cloves garlic, thinly sliced or chopped
- Salt and white pepper
- A little freshly grated nutmeg (about ¼ teaspoon)
- ½ cup white wine
- ½ cup chicken bone broth or stock
- 1 pound orecchiette
- 1 cup grated Parm or Pecorino or a combo, plus more for passing
Yield
Preparation
Heat a large pot of water to boil for pasta.
Heat a large nonstick pan over medium-high heat with EVOO, 2 turns of the pan, add the bacon or smoked pancetta and brown, remove to paper towel-lined plate. Add onions, bay leaf and sage and soften a few minutes, add Brussels sprouts or cabbage, garlic, salt, white pepper, and nutmeg, toss and wilt 5 minutes, add wine and absorb, then stock and reduce heat to low. Add back in the bacon and remove bay leaf before tossing with pasta.
Cook pasta in salted water to al dente, reserve ½ cup salted cooking water, drain pasta and add to cabbage and/or sprouts with bacon or pancetta. Add starchy water and parm or pecorino and toss over heat 1 minute.
Serve pasta in shallow bowls and pass more cheese at table.