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

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.