Campanelle with Bacon and Brussels Sprouts

In a small saucepan, reduce the chicken stock to roughly 3/4 a cup (by cooking it for about 15 minutes over medium high heat).

Fill a large pot with water, salt water and bring to boil. Add Brussels sprouts and let them cook for about 5 minutes until bright green and more tender. Pull them from water with a slotted spoon and place on paper towels.

To the water, add in the campanelle pasta. Cook for 9-10 minutes until al dente. Then drain it and set aside.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Then remove it from the skillet and drain the bacon on paper towels.

Add butter to pan with the bacon drippings and let it cook over medium heat until the butter/oil is brown and frothy (about 2 minutes). Add the Brussels sprouts and cook for another 2 minutes. The Brussels sprouts will begin to turn a lovely brown color. Add in pasta and reduced chicken stock.

Keep stirring until chicken stock has begun absorb into the pasta and Brussels sprouts and has formed a nice sauce (about another 2 minutes). Add in grated parmesan and cracked fresh black pepper over the top. Garnish with the bacon and some extra grated parmesan.

Yum! You will want to make this every night!