Brussels Sprouts Amatriciana Recipe (2024)

I guess I'll be the first commenter who has actually prepared the recipe. It made for a very good, substantial dinner. I used my homemade ciabatta for the toast (cut horizontally) and used True Story nitrate-free, thin-cut bacon, and no oil. Otherwise, I followed the recipe and it tasted delicious and smoky. Will definitely make it again.

To make this vegetarian friendly, use black beans or flavored tofu. Plus, why are you cooking bacon in oil?

To effectively initiate rendering the delicious, delectable luscious, unctuous, animal fat.

Sometimes thick cut bacon needs a slick of oil (paint on with brush), but otherwise, I agree, why cook bacon in oil? Also, why not use the juice from the tomato can rather than water Maybe water is needed to top up the liquid to the correct amount, but I'd start with the tomatoe juice.

Made this but tweaked a little. A pound of bacon, two pounds of sprouts, one can of crushed tomatoes and then refilled with water to get the last bits out. This turned out amazing. A wonderful, no fuss, cozy and satisfying meal. Will absolutely make again.

Meh. This was Brussels sprouts in tomato sauce and lacked any excitement in the final dish. Will not make again.

Nice solid taste base. Try sauteing sliced shallots with the browning sprouts, and add sh*takes to the mush simmer/reduction.

I made this and it was O.K I ended up adding oil cured olives which helped. Also took more salt than expected. I also added a small diced onion sautéed after the bacon. Not sure I would make this again. Didn't hate it, but didn't love it like I thought I would. I was hoping that this unique preparation for Brussels sprouts would be interesting. It could do nicely as a veggie forward pasta sauce though.

Skipped oil for bacon, used a can of plain whole tomatoes chopped using a pastry cutter. Put all the original bacon chopped in 1/2” slices with the veg and cooked another couple of more finely chopped slices separately for topping. Used some semolina bread with three cheese topping in lieu of sourdough, came out great, expect the leftovers to taste better tomorrow.

Great recipe! Sauteeing the bacon in olive oil alters the fat composition of the final dish. Chowing down on bacon fat doesn't sound so appetizing. Melted mozzarella over everything at the end.

Made this but tweaked a little. A pound of bacon, two pounds of sprouts, one can of crushed tomatoes and then refilled with water to get the last bits out. This turned out amazing. A wonderful, no fuss, cozy and satisfying meal. Will absolutely make again.

Followed the recipe exactly, just cut in half. So good! Next time I may make French bread pizza with it. The heat from the red pepper was perfect and YES to the garlic.

My daughter suggested a layer of melted mozzarella or provolone when baking the bread. That softened the smokiness

My daughter suggested melted Mozzarella or provolone cheese on the toast. Helps balance the smokiness

This is great. The recipe spoke to me because I had a guanciale in my freezer that I used in place of the bacon.

This was delicious! I had to fudge it a bit with the ingredients, as I did not have crushed tomatoes, but I did have homemade tomato purée in the freezer and a bit of tomato paste. YES to garlic—I added three minced cloves and it made a real difference. One note: be sure to toast the bread thoroughly in the oven so that it is very crispy and dry—that way it won’t fall apart when you top it. Can’t wait to have the leftovers, and next time I make it I’m going to serve it over pasta.

I guess I'll be the first commenter who has actually prepared the recipe. It made for a very good, substantial dinner. I used my homemade ciabatta for the toast (cut horizontally) and used True Story nitrate-free, thin-cut bacon, and no oil. Otherwise, I followed the recipe and it tasted delicious and smoky. Will definitely make it again.

Sometimes thick cut bacon needs a slick of oil (paint on with brush), but otherwise, I agree, why cook bacon in oil? Also, why not use the juice from the tomato can rather than water Maybe water is needed to top up the liquid to the correct amount, but I'd start with the tomatoe juice.

To make this vegetarian friendly, use black beans or flavored tofu. Plus, why are you cooking bacon in oil?