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Battersby’s Rigatoni with Brussels Sprouts, Bacon, and Arugula Recipe

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Battersby’s Rigatoni with Brussels Sprouts, Bacon, and Arugula
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Ingredients

  • Rigatoni with Brussels Sprouts, Bacon, and Arugula
  • (Serves 6 as a starter or pasta course; or 4 as a main course)
  • To Prep:
  • Kosher salt
  • 48 pieces dried rigatoni (about 4 cups), preferably De Cecco
  • 3 tablespoons extra-virgin olive oil
  • To Serve:
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces smoked bacon, cut into 1/2-inch dice (about 3/4 cup)
  • 10 ounces Brussels sprouts (about 12), trimmed and quartered lengthwise
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves: 1 thinly sliced, 1 smashed with the side of a chef’s knife and peeled
  • About 2 cups chicken stock, preferably homemade
  • 2 1/4 cups grated Parmigiano-Reggiano cheese (about 3 1/2 ounces)
  • Juice of 1 lemon
  • 1/4 cup minced fresh herbs, either a mix of flat-leaf parsley, dill, and tarragon, or just parsley
  • 2 cups loosely packed baby arugula, washed and spun dry
  • Toasted bread crumbs (see recipe below)

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