Dinner Tonight: Braised Brussels Sprouts with Bacon, Golden Raisins and Pasta

Add the bacon and olive oil to a large non-stick skillet set over medium heat. Sauté until the bacon is nearly crisp, about 5 minutes.

Remove the bacon and drain on some paper towels.

Toss in the brussels sprouts and shallots and cook in the bacon fat, stirring occasionally, for about 5 minutes. The Brussels sprouts should start to brown.

Pour in the broth and vermouth, and sprinkle in the raisins. Bring pan to a boil, dislodging any browned bits on the bottom with a wooden spoon. Reduce to a simmer, cover, and cook until the sprouts are tender, about 10 to 15 minutes.

Add the bacon back to the pan just to warm it up.

Meanwhile, cook the pasta according to the directions on the box. When al dente, transfer the pasta to the skillet and cook over high heat for 1 minute, stirring constantly. Season with salt and pepper to taste. Grate some parmesan on top, and serve.