Orecchiette and Navy Beans with Brussels Sprouts and Spicy Bread Crumbs

Updated at: Tue, 31 Oct 2023 21:37:22 GMT

Step 1

Bring 2 qts water to boil in a lg saucepan. In a 12" nonstick skillet, over med-high heat, combine oil, panko, mustard, ¼ tsp salt, and cayenne and cook, stirring frequently, until golden brown. Transfer to a small bowl and let cool completely. Do not wash skillet.

Step 2

Add pasta to boiling water with 1 Tbsp salt and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to saucepan and cover to keep warm.

Step 3

While pasta cooks, cook bacon in skillet over med-high heat, stirring frequently, until crispy, 4-5 min. Using slotted spoon, transfer bacon to a paper towel to drain. Leave bacon fat in the skillet. Add Brussels Sprouts, 1 Tbsp water, and 1 tsp salt to skillet and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 min. Stir in beans with their liquid, ¼ cup reserved cooking water, vinegar, and pepper and cook until bubbling.

Step 4

Add Brussels sprouts mixture and sour cream to pasta and stir to combine. Use reserved water to adjust consistency as desired. Season to taste. Divide pasta among serving bowls and top with bacon and bread crumbs.

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