Orecchiette with Bacon, Onion and Brussels Sprouts or Cabbage – Rachael Ray

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• ½ to ⅓ pound meaty bacon or smoked pancetta, chopped
• 1 large or 2 medium onions, chopped
• 1 bay leaf
• 20 leaves sage, stacked and thinly sliced or chopped
• About 4 cups shredded Brussels sprouts (about 24 large), or 1 small savoy cabbage, cored and shredded
• 4 large cloves garlic, thinly sliced or chopped
• Salt and white pepper
• A little freshly grated nutmeg (about ¼ teaspoon)
• ½ cup white wine
• ½ cup chicken bone broth or stock
• 1 pound orecchiette
• 1 cup grated Parm or Pecorino or a combo, plus more for passing