Cauliflower and Bacon Pasta
Bacon and cauliflower are a stellar combination. Add cheese and pasta and it’s a party. This straightforward dish can be prepped in advance, making it a breeze to put together. I call for cavatelli here but just about any dried pasta will work.
SERVES 4
Ingredients:
- 2 tbsp. canola oil
- ½ lb. thick-cut bacon, diced
- 1 small head cauliflower, cut into small florets
- 2 shallots, minced
- 2 cloves garlic, chopped
- 1 c. chicken stock
- Kosher salt
- 1 lb. dried cavatelli
- 1 tbsp. sherry vinegar
- Freshly ground black pepper
- ¼ c. grated Parmesan
- 2 tbsp. chopped flat-leaf parsley leaves
- 1 tsp. chili flakes
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Instructions:
- Heat the canola oil in a large sauté pan over medium heat. Add the bacon and cook until crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pan. Add the cauliflower and sauté until it begins to color and soften, 3 to 4 minutes. Use a spoon to hold back the contents of the pan and pour out and discard most of the fat. Return the pan to the heat and add the shallots and garlic. Cook until the shallots are softened, about 2 minutes. Add the chicken stock, raise the heat to medium-high, and simmer for 5 minutes.
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, then add the pasta to the pan with the cauliflower. Add the cooked bacon and sherry vinegar and season with salt and pepper. Cook, stirring occasionally, until the mixture is hot and fully combined. Transfer to a serving bowl and top with the Parmesan, parsley, and chili flakes.
