Cauliflower and Bacon Pasta

By Sip and Feast · 30 min

Ingredients

Instructions

1. Chop the cauliflower into florets. Finely chop the 1/4 cup parsley. Roughly chop the 8 garlic cloves.
2. Cook the rigatoni to al dente in water salted with 2 Tbsp kosher salt per gallon.
3. In a large pan, sauté the bacon or pancetta in 1 Tbsp olive oil over medium-low heat until slightly crisp, about 10-15 minutes. Remove with a slotted spoon and set aside.
4. In the same pan, sauté the garlic in the drippings for 3 minutes.
5. Add the cauliflower and coat well. Add 2 oz water, raise the heat to medium-high and cover. After 7 minutes, uncover, lower the heat to medium and cook until the cauliflower browns. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
6. Reserve some pasta water, then drain the pasta. Add 1 cup of the pasta water to the pan and cook for 2 minutes.
7. Add the pasta and the bacon or pancetta to the pan and toss together well while cooking.
8. Taste and adjust salt and pepper if needed. Add the parsley, mix, then remove from the heat. If the pasta dries out, add a little more pasta water.
9. Drizzle 1/4 cup extra virgin olive oil over the rigatoni before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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