Brussels sprout penne with chili, Grana Padano and dried meat strips

Ingredients for 2 servings:

• 250 g Brussels sprouts
• 250g penne
• 1 chili pepper(s), fresh
• 3 garlic cloves
• 1 shallot(s)
• 2 slices of dried meat / Bündnerfleisch
• 75g Grana Padano
• Salt
• 8 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the Brussels sprouts, remove the stems, and halve the florets. Heat about 4 tablespoons of olive oil in a large pan and fry the uncooked Brussels sprouts until they are lightly browned. Add a little salt beforehand. In the meantime, cook the pasta in salted water according to the package instructions. Wash the chili and cut into fine strips, peel and press the garlic, and peel the shallot and cut into fine strips. Once the Brussels sprouts have browned on all sides, add the remaining olive oil, shallot, chili, and garlic. After 2 minutes, add the penne to the pan and fry briefly. Cut the dried meat into strips and fry briefly in a small pan without any fat until crispy. Remove the Brussels sprouts and pasta pan from the heat, sprinkle with Grana Padano, and add more salt if desired. Serve the dish on plates and add the dried meat strips.