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Lidia’s Italy Cauliflower Pasta Recipe

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Pasta with Bread Crumbs, Pancetta, and Cauliflower | Just A Pinch ...

Another pasta with vegetable that my family loves!!
Simple, and delicious..what else can I say.

Recipe from – Lidia’s Italian-American Kitchen, a cookbook by chef Lidia Bastianich.

Photos are my own

Provided by: EasyRecipesCooking.com

Categories: Pasta

Prep time: 15 minutes

Cook time: 10 minutes

Yield: 6


– olive oil, extra virgin
8 ounce(s) sliced pancetta
1 pound(s) pasta of choice (should be shells or bow-ties, to catch sauce
1 1/2 cup(s) onions, diced
1 – cauliflower, small florets
– crushed red pepper flakes, to taste
1 1/2 cup(s) chicken stock, unsalted (may used chicken broth)
1/4 – 1/2 cup(s) dry bread crumbs
– fresh parsley (may use dried)
– salt


  • Cook pasta according to package directions; set aside
  • Heat 2 tblsp. oil in a large skillet, over medium heat, add pancetta and cook, stirring, until it is lightly browned, but not overcooked…about 4 minutes.
  • Remove pancetta from pan, add onions and cook about 2 minutes. Stir in cauliflower florets, cook until lightly browned, 4 minutes. Season lightly with a little salt and a little crushed red pepper flakes, (Go easy on salt, as pancetta is salty).
  • Pour chicken stock into skillet, bring to a boil, lower heat, and simmer until vegetables are tender, and liquid is reduced by about one-half….should take about 5 minutes.
  • Drain pasta, and combine with sauce and vegetables in skillet. Bring to a simmer, tossing to coat pasta with sauce. Add breadcrumbs and pancetta, stir, and serve immediately.


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