I’ve been told that I add “interesting”ingredients to my pasta sauces and some might think Brussels sprouts and corn with pasta wouldn’t work- but my family loves Brussels sprouts, and we love pancetta and I personally will add corn to just about any recipe if at all possible!
makes four servings
1/4 cup olive oil
4 ounces diced pancetta
4 tablespoons ( 1/2 stick ) unsalted butter
1/2 cup finely chopped shallots
2 tablespoons finely chopped garlic
8 ounces Brussels sprouts ( trimmed, quartered, and steamed for 3 minutes till just tender )
freshly ground black pepper
1 cup fresh or frozen corn
1 1/2 pounds frozen ricotta cavatelli
1/2 cup freshly grated Asiago cheese, plus more for serving
Put a large pot of water on to boil over high heat.Heat the oil in a large skillet over medium- high heat. Add the pancetta, lower the heat to medium- low, and cook, stirring occasionally until browned but not crispy, about 10 minutes. Remove the pancetta with a slotted spoon and set aside. Add the butter to the skillet, and then the shallots and garlic, and cook until tender, 5-7 minutes. Add the steamed Brussels sprouts and salt and pepper to taste, and raise the heat to medium- high. Cook, stirring occasionally, until the sprouts are caramelized.
Meanwhile, add the cavatelli to the pot of boiling water, and cook according to the package directions, 5-7 minutes. Drain the cavatelli and add to the skillet with the corn, the Asiago, and the reserved pancetta, tossing gently to evenly coat. Cook for 2-3 minutes more.