Pasta With Brussels Sprouts And Bacon

• 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
• Up to 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, minced
• 4 large shallots, cut into thin rounds
• 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
• 1 1/4 cups homemade or low-sodium store-bought chicken stock
• Coarse salt and freshly ground pepper
• 12 ounces rigatoni pasta
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

1. Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
2. Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
3. Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

bacon, extravirgin olive oil, garlic, shallots, brussels sprouts, chicken, salt, rigatoni pasta, parmesan cheese, sage

Taken from www.epicurious.com/recipes/member/views/pasta-with-brussels-sprouts-and-bacon-51269601 (may not work)