Brussels Sprouts Amatriciana

Preparation

1. Step 1

   Place the bread on a sheet pan, drizzle with olive oil on both sides and toast under the broiler (flipping halfway through) until crisp and golden brown yet still slightly soft in the middle, about 5 minutes. Set aside. (Alternatively, you can toast the oiled bread in the oven at 350 degrees for 10 to 15 minutes.)

2. Step 2

   Heat 2 tablespoons of olive oil in a large (at least 12-inch) skillet over medium-high. Once hot, add the chopped bacon and cook, stirring occasionally, until bacon is golden brown and crispy, about 8 minutes. Turn off heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Leave 4 tablespoons of fat in the pan and discard or save the rest.

3. Step 3

   Turn the heat back on to medium-high, add the brussels sprouts, season with salt and pepper and arrange the brussels sprouts cut sides down. Cook, undisturbed, until well browned underneath, 3 to 5 minutes. Then shake the skillet and continue cooking, stirring frequently until the cores are tender, about 4 minutes more.

4. Step 4

   Turn the heat down to medium-low, slowly stir in ½ cup water, then the crushed tomatoes, garlic (if using), the red-pepper flakes and half of the bacon and stir well to combine. Cover and cook, stirring 2 to 3 times, until the sprouts are tender and the sauce smoky and rich, 10 to 15 minutes. If the mixture seems a bit thick, stir in more water, 1 tablespoon at a time. Season the sauce with salt, if needed, and turn off the heat.

5. Step 5

   Serve over the toasts; top with the reserved bacon, chopped parsley and grated cheese.