New York Times

Brussels Sprouts Amatriciana

Brussels sprouts have a special relationship with pork. Sturdy and lean with just a hint of bitterness, they thrive with a contrasting yet complementary flavor partner, like salty, fatty bacon. Simmered together in an amatriciana-style sauce of tomato, olive oil and red-pepper flakes, the sprouts become tender and smoky in this bright and simple enriched sauce that soaks into freshly toasted thick-cut bread. If you want a more traditional amatriciana, seek out guanciale instead of bacon. (Pancetta works too, though it will be leaner and smokeless.) Reserved crispy pork bits are used as a topping, accenting the luscious sauce.