In a skillet cook the pancetta over medium heat for 5 minutes. Stir occasionally. Add the garlic and cook for 1 minute.
Stir in the Brussels, salt, red pepper and red wine vinegar. Mix well. Cover the skillet and cook over medium heat for 5 minutes, or until Brussels are cooked to the desired consistency. Stir once or twice to prevent burning.
Add the optional toasted pine nuts and stir well. Serve warm.
Notes
This is a perfect weeknight side dish and. It can be fixed in 10 minutes, and requires only a small amount of chopping. I purchase the pancetta pre-diced and the Brussels sprouts pre-shaved.