Total Calories: 125
1 With a small knife, shave a thin slice off the base of the brussels sprouts.
2 Bring a large pot of water to a boil. Add the sprouts and salt to taste. Cook until the sprouts are almost tender, about 5 minutes.
3 In a large skillet, cook the pancetta in the oil until lightly golden, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is golden, about 2 minutes more.
4 Add the brussels sprouts, 2 tablespoons of water, and a sprinkle of salt. Cook, stirring occasionally, until the sprouts are tender and beginning to brown, about 5 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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