Cavatelli With Pancetta & Cauliflower

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• salt
• 8 ounces sliced pancetta, cut into 1-inchsticks (about 1-1/2 cups - 1/4-inchslices)
• 1 lb dried cavatelli or 1 lb cavatappi pasta or 1 lb pasta shells
• 2 cups onions, diced (1/2-inch)
• 3 cups cauliflower, stalks removed, florets cut into 1/2-inch pieces (about 1/2 head)
• crushed hot red pepper flakes
• 1 1/2 cups hot chicken stock or 1 1/2 cups canned reduced-sodium chicken broth
• 1/4 cup fine dry breadcrumb (as needed)
• 1/4 cup chopped fresh italian parsley

Recipe

• 1 bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• 2 heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• 3 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.
• 4 don’t overcook the pancetta.
• 5 stir the cavatelli into the boiling water.
• 6 return to a boil, stirring frequently.
• 7 cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• 8 stir the onions into the skillet and cook until barely wilted, about 2 minutes.
• 9 stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
• 10 season lightly with salt and a little crushed red pepper.
• 11 pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• 12 cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
• 13 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.
• 14 if not, drain the pasta, return it to the pot, and pour in the sauce.
• 15 bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
• 16 check the seasoning, adding salt if necessary.
• 17 stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
• 18 cook, stirring and tossing the pasta, until the sauce is lightly thickened.
• 19 serve at once & enjoy!