Fettuccine with Brussels Sprouts, Cranberries, and Onions

Pasta and Pizza | American cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The mildness of the Brussels sprouts is balanced by the sweet-tart cranberries and a savory broth.

Ingredients

Fettuccine Pasta - 17.6 oz
Bacon - 3.5 oz
Onion - 1 head
Brussels Sprouts - 12 oz
Dried cranberries with sugar - 2.5 oz
Parmesan Cheese - 1.8 oz
Chicken Broth - 8 fl oz
Dry martini - 1 fl oz

Step by Step guide

Step 1

Fry the sliced bacon until it becomes crispy (about seven minutes). Then, place it on paper towels.

Step 2

Increase the heat, place the halved Brussels sprouts in the skillet, and sauté in the remaining fat without stirring until a brown crust forms, about two minutes. Stir in the onion and cook until it becomes translucent. Add the broth, vermouth, and chopped dried cranberries. Bring to a boil. Cover with a lid, reduce the heat to medium, and simmer until the sprouts are tender.

Step 3

Cook the pasta until al dente. Add it to the cabbage and keep it on medium heat until the liquid is absorbed (if the pasta is too dry, add some water). Season with salt and pepper and serve with Parmesan cheese and bacon.