Penne with Brussels Sprouts, Chili and Panchetta

I take full credit for this dinner, because when my husband called me at work to ask “Shall I make that brussels sprouts pasta recipe from Melissa Clark’s column in the Times?”, I immediately said “Yes!”.

I thought it was delicious served with grated Parmesan, although, given the bite this dish packs,  it was even better the next night with a dollop of sheep’s milk yogurt. (Yes, I am addicted to the stuff.)

Recipe here.