This amazing dish is based on a recipe from Alice Water's book Chez Panisse Vegetables. If you think you don't like Brussels sprouts, try it anyway.
Cut the stems off the sprouts and slice them thinly. Start cooking some pasta (I like to use big shells.) Cook some bacon until cooked through but not too crispy, and remove to a paper towel. Saute a diced onion in the bacon grease. Add the sprout leaves, red pepper flakes, and salt. Pour in a little white wine, chicken stock, or water. Cover and let simmer for ten or twelve minutes, until the sprouts are tender. Add a few cloves of chopped garlic, cook for a minute more. When the pasta is done, drain it and then add to the saute pan. Squeeze some lemon over the whole affair, toss together and serve hot with some fresh-grated Parmesan.
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