Best Pasta With Bread Crumbs Pancetta And Cauliflower Recipes

PASTA WITH BREAD CRUMBS, PANCETTA, AND CAULIFLOWER

Steps:

• 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.

WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN

Steps:

• Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
• Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
• Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
• While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
• Stir cheese into sauce and simmer 1 minute.
• Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.

CAVATELLI WITH PANCETTA & CAULIFLOWER

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.
• Don't overcook the pancetta.
• Stir the cavatelli into the boiling water.
• Return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• Stir the onions into the skillet and cook until barely wilted, about 2 minutes.
• Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
• Season lightly with salt and a little crushed red pepper.
• Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
• Check the seasoning, adding salt if necessary.
• Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
• Cook, stirring and tossing the pasta, until the sauce is lightly thickened.
• Serve at once & enjoy!

CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS

Steps:

• Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
• Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
• Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
• Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
• Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
• Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.