pasta with bread crumbs, pancetta, and cauliflower
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
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- - olive oil, extra virgin
- 8 ounces sliced pancetta
- 1 pound pasta of choice (should be shells or bow-ties, to catch sauce
- 1 1/2 cups onions, diced
- 1 - cauliflower, small florets
- - crushed red pepper flakes, to taste
- 1 1/2 cups chicken stock, unsalted (may used chicken broth)
- 1/4 - 1/2 cup dry bread crumbs
- - fresh parsley (may use dried)
- - salt
How To Make pasta with bread crumbs, pancetta, and cauliflower
-
Step 1Cook pasta according to package directions; set aside -
Step 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.
-
Step 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).
-
Step 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.
-
Step 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.
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