Pasta with Bread Crumbs, Pancetta, and Cauliflower

Carol Perricone


Another pasta with vegetable that my family loves!!
Simple, and delicious..what else can I say.

Recipe from - Lidia's Italian-American Kitchen, a cookbook by chef Lidia Bastianich.

Photos are my own

★★★★★ 1 vote
15 Min
10 Min
Stove Top


olive oil, extra virgin
8 oz
sliced pancetta
1 lb
pasta of choice (should be shells or bow-ties, to catch sauce
1 1/2 c
onions, diced
cauliflower, small florets
crushed red pepper flakes, to taste
1 1/2 c
chicken stock, unsalted (may used chicken broth)
1/4 - 1/2 c
dry bread crumbs
fresh parsley (may use dried)


1Cook pasta according to package directions; set aside
2Heat 2 tblsp. oil in a large skillet, over medium heat, add pancetta and cook, stirring, until it is lightly browned, but not overcooked...about 4 minutes.
3Remove pancetta from pan, add onions and cook about 2 minutes. Stir in cauliflower florets, cook until lightly browned, 4 minutes. Season lightly with a little salt and a little crushed red pepper flakes, (Go easy on salt, as pancetta is salty).
4Pour chicken stock into skillet, bring to a boil, lower heat, and simmer until vegetables are tender, and liquid is reduced by about one-half....should take about 5 minutes.
5Drain pasta, and combine with sauce and vegetables in skillet. Bring to a simmer, tossing to coat pasta with sauce. Add breadcrumbs and pancetta, stir, and serve immediately.

About Pasta with Bread Crumbs, Pancetta, and Cauliflower

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids