Whole-Wheat Linguine with Cauliflower, Pancetta, and Parmesan |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings. Ingredients:
1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread) |
1/4 teaspoon salt |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups) |
1/4 lb sliced pancetta, chopped (1 cup) |
4 garlic cloves, finely chopped |
1/4 teaspoon dried hot red pepper flakes |
1 1/2 cups reduced-sodium chicken broth |
3/4 lb dried whole-wheat linguine |
1/2 oz finely grated parmigiano-reggiano (1/4 cup) plus additional for serving |
1/3 cup chopped fresh flat-leaf parsley |
Directions:
1. Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
2. Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
3. Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
4. While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
5. Stir cheese into sauce and simmer 1 minute.
6. Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.
|
|