| 1 box | PLUS® Penne |
| 1 pound | brussel sprouts, quartered |
| 1 cup | Italian pancetta, diced |
| 1/4 cup | extra virgin olive oil |
| 1 cup | white onions, chopped |
| 2 cups | cherry tomatoes, cut in halves |
| 1 cup | parmigiano cheese, grated |
| to taste | freshly ground black pepper |
| 1 tablespoon | fresh Italian parsley, chopped |
BRING a large pot of water to a boil.
COOK brussel sprouts in boiling water 5-7 minutes or until tender. Drain.
COOK pancetta in a large skillet over medium heat until it gets crispy. Drain excess fat and set pancetta aside.
BRING another large pot of water to a boil.
HEAT olive oil same skillet over medium heat. Add onions and sauté 5 minutes, stirring occasionally. Do not brown.
ADD brussel sprouts, season with black pepper.
COOK pasta according to directions. Drain, reserving 1 cup cooking water.
ADD cooking water to the skillet and simmer gently. Add cherry tomatoes. Season with salt and pepper.
ADD pasta to skillet and mix well. Stir in the grated cheese.
SPRINKLE with pancetta and parsley.