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Spaghetti alla Cavolini di Bruxelles

Servings: 6 -8
Author: Michelle


  • 1 lb spaghetti
  • 1 onion; thinly sliced
  • 3 cloves garlic
  • 1/4 tsp red pepper flakes
  • 1 lb bacon; cooked and crumbled
  • 1 lb Brussels sprouts; trimmed and thinly sliced
  • 2 cans diced tomatoes
  • Juice of 1/2 lemon
  • Salt/Pepper to taste
  • 1/4 tsp oregano
  • Extra virgin olive oil
  • Shaved parmesan


  1. Cook spaghetti according to package directions, but reduce cooking time by one minute.
  2. While the pasta is cooking, heat a large sauté pan on medium high heat.
  3. Add the olive oil and onions.
  4. Cook for 2 minutes, stirring frequently.
  5. Add the garlic and the red pepper flakes.
  6. Cook for one minute. Add the Brussels sprouts, mix well.
  7. Add the bacon, stir.
  8. Season with salt and pepper to taste.
  9. Add the tomatoes and oregano.
  10. Mix well and bring to a quick simmer.
  11. Add the lemon juice.
  12. Reduce the heat to medium-low and slowly begin to add the now cooked pasta straight from the water.
  13. Don't drain the pasta.
  14. Scoop it out with a spaghetti fork or the like, allowing the pasta water to cling to it and add to the sauce.
  15. Incorporate the pasta into the sauce.
  16. Serve with shaved parmesan.