Best Gemelli With Cauliflower Bacon And Sage Recipes

Pasta With Cauliflower, Bacon and Sage image

Provided by Lidey Heuck

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets
2 to 3 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
1/2 pound thick-cut bacon, diced
1 packed cup fresh sage leaves
1 pound short pasta, such as gemelli, casarecce or penne
Zest and juice of one 1 lemon, separated
1/2 cup grated Parmesan cheese, plus more for serving

Steps:

Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

Tuna-Noodle Casserole with Cauliflower image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 11

4 tablespoons unsalted butter, plus more for dish
8 ounces pappardelle or other similar wide noodles
Coarse salt and freshly ground pepper
1 pound cauliflower, broken into 1-inch florets (about 4 cups)
1 medium yellow onion, finely chopped (about 1 1/4 cups)
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
5 tablespoons all-purpose flour
2 cups whole milk
2 cans (5 ounces each) solid tuna in water, drained and flaked
1/2 teaspoon hot sauce, such as Tabasco
1/4 cup lightly packed fresh flat-leaf parsley leaves

Steps:

Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.