Autumn Pasta with Bacon, Brussels Sprouts, and Collard Greens

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Football season hits its stride right around the time the first frost-sweetened greens and Brussels sprouts vegetables are harvested. Thatís when the last of the sweet red peppers are coming in, too. For an easy, post-game supper, flash-sautť the veggies and toss them with pasta, bacon and a splash of balsamic vinegar. The dish also makes a welcome addition to a tailgate potluck.


  • 6 ounces penne rigate
  • 3 Organic Prairie Hardwood Smoked Bacon slices, chopped
  • 14 cup finely chopped shallots
  • 1 cup Brussels sprouts, cut in half lengthwise & crosswise into very thin strips
  • 1 bunch collard greens, stems discarded, leaves cut into small, thin strips
  • 1 red pepper, cut into small cubes or diamonds
  • 2-3 teaspoons balsamic vinegar
  • 1-2 tablespoons olive oil
  • sea salt to taste
  • shredded Organic Valley Parmesan to taste
  • freshly ground black pepper to taste


Boil pasta in a large pot of salted water until tender. Meanwhile, cook bacon in a large skillet over medium flame. When itís nearly crisp, add shallots, reduce heat to medium-low and cook, stirring often, until shallots are mostly tender, about 2 minutes.

Raise heat to high and stir in Brussels sprouts. Cook, stirring often, until sprouts begin to brown, about 3 minutes. Add collard greens and red pepper pieces; cook, stirring often, until collards are wilted and tender, 3-4 minutes. Stir in vinegar, olive oil, and salt and pepper to taste.

When pasta is tender, drain, and toss it in the skillet with the vegetable mixture. Toss in a little Parmesan at this point, too, about 1/4 cup. Serve immediately or at room temperature, sprinkling some additional Parmesan over each serving.

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