pasta with bread crumbs, pancetta, and cauliflower
(1 rating)
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
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olive oil, extra virgin
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8 ozsliced pancetta
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1 lbpasta of choice (should be shells or bow-ties, to catch sauce
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1 1/2 conions, diced
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1cauliflower, small florets
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crushed red pepper flakes, to taste
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1 1/2 cchicken stock, unsalted (may used chicken broth)
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1/4 - 1/2 cdry bread crumbs
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fresh parsley (may use dried)
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salt
How To Make pasta with bread crumbs, pancetta, and cauliflower
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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.
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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).
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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.
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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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