Real Recipes From Real Home Cooks ®

pasta with bread crumbs, pancetta, and cauliflower

(1 rating)
Recipe by
Carol Perricone
Massapequa Park, NY

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For pasta with bread crumbs, pancetta, and cauliflower

  • 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
  • 1
    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)
  • salt

How To Make pasta with bread crumbs, pancetta, and cauliflower

  • 1
    Cook pasta according to package directions; set aside
  • 2
    Heat 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.
  • 3
    Remove 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).
  • 4
    Pour 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.
  • 5
    Drain 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.

Categories & Tags for Pasta with Bread Crumbs, Pancetta, and Cauliflower:

ADVERTISEMENT
ADVERTISEMENT