Pasta Rings with Roasted Brussels Sprouts and Bacon

This is your second chance in life. And it involves carbs and bacon.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

And brussels sprouts, which is green, so it’s basically a salad.

Meals like this govern my life. Approachable enough for a weeknight, but disguised as a pretentious, laborious weekend undertaking that makes you stabby.

It’s quite simple really!

And you can juggle it all (I say juggle like it’s bad, but it’s not. I’m sure juggling is fun, if you know how. Which I don’t. But I can imagine that it’s fun. Something about control meets unpredictability meets technique. Sort of like cooking! Never mind.) at the same time – roasting here, rendering there, boiling water here. Bing bang boom.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

Let’s discuss this pasta. This is how psycho I am. I saw some dude’s photo on Instagram with these large pasta rings in it, and I fell into such an unjustifiable obsession, that I called nearly every single grocery store in town, in a fit of tears, because NO ONE CARRIES THEM. So Amazon it was. I feel like if you order food on Amazon, you’ve reached a new low.

Or a new awesome?

I’ll make t-shirts.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

It’s no mystery that bacon and brussels sprouts are like milk and honey. Peanut butter and jelly. Sony and Cher. Brad and Angeli- wait.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

Then it all gets tossed together with a bit of reserved pasta water, lemon juice, B U T T E R (you remember the whole second chance at life thing, right?), lemon zest (hi, acidity), parsmesan (hi, nuttiness) and toasted panko (hi, crunchiness.)

You know that one dancing lady emoji in the red dress? That’s you right now. That is you with this pasta in your face.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

Heaven help us.

Pasta Rings with Roasted Brussels Sprouts and Bacon
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  • 3 cups brussels sprouts, halved
  • 1 -2 Tbs. extra virgin olive oil
  • 1/2 pound large pasta rings
  • 6 strips thick bacon, cut into 1-inch pieces
  • 1 Tbs. butter
  • 1/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/2 cup panko breadcrumbs, lightly toasted
  • 1 lemon, zested and juiced
  • Salt and pepper
  • Minced fresh parsley for garnish


  1. Preheat the oven to 400.
  2. Place the brussels sprouts on a large rimmed baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Roast for about 40 minutes, checking to make sure you’re getting some good browning. Set aside.
  3. Render the bacon until slightly crispy, and set aside on paper towels to drain. Pour out all but about 2 tsp of bacon fat. Add the brussels sprouts to the pan.
  4. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Reserve about a cup of pasta water. This will help create a sauce in a second!
  5. Transfer the pasta to the pan with the brussels sprouts, and toss to coat. Add the butter, tossing to melt. Slowly add the pasta water and lemon juice, tossing to create a thin sauce. There’s a lot of tossing right now if you couldn’t tell.
  6. Off the heat, stir in the cheese and give it a another toss. Lightly season with salt and pepper.
  7. Garnish with the lemon zest, toasted panko and bacon crumbles. And more cheese! And the parsley. And your face.
  8. Serves 4.

Pasta Rings with Roasted Brussels Sprouts and Bacon / Bev Cooks

Maybe more bacon?

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10 Responses to Pasta Rings with Roasted Brussels Sprouts and Bacon

  1. Darcy February 7, 2017 at 9:34 am #
    Yum!!! I'll totally need to try this. I usually roast Brussels sprouts, mushrooms & onions (or shallots - mmmm) in the oven, then toss in crumbled bacon and a bit of balsamic and serve over steamed rice with lots of parmesan on top - seriously, to die for - and the easiest week night meal. :)
  2. Adrienne | Appetites Anonymous February 7, 2017 at 10:20 am #
    This recipe screams fancy comfort food... Which I love! Fabulous photos as well :)
  3. Steph February 7, 2017 at 11:48 am #
    This sounds so good! I wish I could eat Brussels sprouts, but they don't agree with me.
  4. Andrea February 7, 2017 at 12:23 pm #
    Take me there! Sounds divine!
  5. Nancy February 8, 2017 at 3:15 pm #
    This looks so good! At first glance, I thought the pasta rings were manicotti tubes that you had cooked and then sliced into rings, which I guess you could do? Who knew there was such a thing as pasta rings???
  6. Erica February 15, 2017 at 9:11 am #
    LOVE this recipe! I made it this week and wanted to eat the whole pan myself. I've made this comment before, but I'll say it again... I love your site for recipes that are easily approachable on weeknights (i.e., school nights!) but still use fresh ingredients and flavors. I'll be making this again for sure. Thanks!
  7. Mary February 23, 2017 at 9:45 am #
    That's it - I'm making this tonight - EVERYONE is going to love this - and how often is EVERYONE happy? so thank you!
  8. Kimberly February 24, 2017 at 4:05 pm #
    Hey, what temp do you roast the brussel sprouts at?
    • Bev Weidner February 24, 2017 at 4:51 pm #
      OH sorry!! 400! Updating the recipe now. Thanks!

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