Penne Pasta With Cauliflower and Pancetta

Name: Penne Pasta With Cauliflower and Pancetta
Yield: 1 serving
Ingredients: 3 slices sourdough bread; ¼ cup plus 1 tablespoon extra-virgin olive oil; kosher salt; 1 pound penne pasta; 6 ounces deli sliced pancetta; 1 head cauliflower; 6 cloves garlic; 2 tablespoons butter; 1 teaspoon dried chili flakes; ⅓ cup grated Parmesan cheese; ¼ cup chopped Italian parsley; freshly ground black pepper

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5.0

54 reviews

Excellent

Course
Main Course
Cuisine
American

Penne Pasta With Cauliflower and Pancetta

Iris Warren

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Roasted cauliflower becomes sweet as it caramelizes in olive oil with pancetta and penne pasta.

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Ingredients

3 slices sourdough bread , cut into ½-inch pieces
¼ cup plus 1 tablespoon extra-virgin olive oil
kosher salt
1 pound penne pasta
6 ounces deli sliced pancetta
1 head cauliflower , stalks removed and florets cut into ½-inch pieces
6 cloves garlic , minced
2 tablespoons butter
1 teaspoon dried chili flakes
⅓ cup grated Parmesan cheese
¼ cup chopped Italian parsley
freshly ground black pepper

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Instructions

Toss the bread crumbs with 1 tablespoon of olive oil and place on a baking sheet and sprinkle with kosher salt. Toast in the oven until the bread is golden and let cool. Crumble the croutons into small pieces by pouring into a gallon bag and crushing with the bottom of a heavy bottomed pan or a rolling pin.
Boil the penne pasta in salted water according to package directions and drain, reserving ½ cup of the pasta water.
Meanwhile, add 1 tablespoon olive oil to a dutch oven or large, high-sided skilled and cook the pancetta slices until cooked through. Transfer to a plate topped with paper towels and drain.
Heat ⅛ cup of the olive oil in a large dutch oven or high sided fry pan over medium-high heat. Add half of the cauliflower and cook until browned, about 5 minutes, stirring occasionally. Add half of the garlic and cook for 30 seconds and season with kosher salt and transfer to a bowl. Repeat the process with the remaining cauliflower and garlic and add to the reserved cauliflower to the pan. Add 1 tablespoon of the butter and the chili flakes and stir to coat. Add ¼ cup of the reserved pasta water and cook for 3-4 minutes. Add the penne to the skillet along with the remaining 1 tablespoon of butter, Parmesan cheese, crushed bread crumbs and cooked pancetta and cook together for 1-2 more minutes. Season with additional kosher salt and freshly ground black pepper. Garnish with Italian parsley and serve.
Recipe adapted from Franny's Simple Seasonal Italian