Cavatelli With Pancetta & Cauliflower

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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