Penne with Brussels Sprouts, Chile and Pancetta

• Sea salt
• 8 ounces penne
• 2 tablespoons extra virgin olive oil, more for drizzling
• 3 ounces pancetta, diced
• 1 large rosemary sprig
• 6 garlic cloves, smashed and peeled
• 1 jalapeno or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
• Freshly ground black pepper
• 8 ounces brussels sprouts, thinly sliced
• 2 teaspoons butter
• Fresh lemon juice, for serving
• Freshly grated pecorino cheese (optional)

1. Bring large pot heavily salted water to a boil.
2. Add the penne and cook until pasta is just al dente (do not overcook).
3. Meanwhile, heat large saute pan over high heat and add the olive oil.
4. When oil is hot, add the pancetta and rosemary, and saute until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute.
5. Add the garlic, chile and freshly ground black pepper to taste, and saute until garlic and pancetta turn richly brown, about 3 minutes.
6. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and saute until sprouts just start to soften, about 2 minutes.
7. Spread sprouts mixture in pan and press down to flatten.
8. Let it sear for a minute, then stir it up and repeat.
9. This helps brown the sprouts.
10. Add the butter, and saute for another minute.
11. Drain penne and add it to pan with brussels sprouts mixture.
12. Cook, tossing, until everything is well mixed.
13. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

salt, penne, extra virgin olive oil, pancetta, rosemary sprig, garlic, serrano chile, freshly ground black pepper, brussels sprouts, butter, lemon juice, freshly grated pecorino cheese

Taken from cooking.nytimes.com/recipes/1014359 (may not work)