Seriously simple Saturday one-pot meal or side dish.
Recipe: 1 lb Brussels sprouts halved, 1 small red onion diced, 2-3 garlic cloves, 1/4-1/2 Tsp red chili pepper flakes, 1/2- 1 cup grated peccorino Romano, Evoo (olive oil). Add olive oil to heated pan. Add pancetta and pepper flakes. Cook on lo-med heat until pancetta becomes brown and crispy (not burned). Add red onion and sautée until translucent. Add garlic and cook until fragrant. Add Brussels sprouts face-side down and blend ingredients adding salt and pepper. Stir in peccorino Romano and season to taste with salt and pepper and red pepper. This recipe can also be done using 1lb of pasta. Enjoy!