Chitarrine with Pancetta and Brussel Sprouts
A great pasta using the leaves of the sprouts.

ngredients-4 servings
½ lb pasta ( I used whole wheat organic pasta)you
can substitute spaghetti or linguine.
2 packages of brussel sprouts,leaves removed
and washed and dried.
1 garlic clove,sliced thin
1 sweet onion, halved and sliced thin
1 oz package of dried porcini mushrooms,reconstituted
and save the liquid.
1 cup chicken stock
Olive oil
Salt and pepper
A pinch of hot pepper flakes
Parmigiano Reggiano

Method for Sauce
Begin by having salted boiling water and cook the pasta al dente.

In a saute pan place about 4 Tbls of olive oil and heat.
Add the onion and saute until nicely browned.
Add garlic and cook just until translucent.
Add the pancetta and cook until nicely browned,stirring frequently,
add more olive oil if needed
Add the brussel sprout leaves and cook until wilted.
Give a rough chop to the porcini mushrooms and add them to the
pan. Add about 2 Tbls of the reserved soaking liquid from the mushrooms.
Season with salt and pepper and the hot pepper flakes.

Add your pasta to the saute pan wth some of the liquid
clinging to the strands of pasta.
Mix thoroughly and add cheese to taste.
Chitarrine with Pancetta
and Brussel Sprouts