PASTA WITH BREAD CRUMBS, PANCETTA, AND CAULIFLOWER

Pasta with Bread Crumbs, Pancetta, and Cauliflower image

Provided by Carol Perricone

Categories Pasta

Time 25m

Number Of Ingredients 10

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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

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.