Penne with Pancetta and Romanesco Cauliflower

Name: Penne with Pancetta and Romanesco Cauliflower
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters well rinsed capers, roughly chopped if quite large; 237 milliliters chicken broth; 6 servings good quality olive oil for drizzling; 227 grams pancetta, cut into 1 x ¼ x ¼-inch batons; 59 milliliters chopped fresh italian parsley; 454 grams dried penne; 1 teaspoon red pepper flakes; 6 servings salt (both for seasoning and for the pasta water)

Penne with Pancettan and Romanesco Cauliflower might be just the main course you are searching for. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 567 calories, 15g of protein, and 30g of fat per serving. A mixture of pancetta, chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Slice the florets off the cauliflower. Then slice about half the larger florets into 1/8 inch thick pieces. They will break apart a bit producing some crumbly bits as well as nice neat slices. Keep these bits and then mix all the varying sized pieces of cauliflower together in a small bowl and set it aside.

Ingredients you will need

Cauliflower

Equipment you will use

Bowl

Heat a good-sized sautÃ© pan over medium heat and add 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add about the pancetta batons and cook them 5 or 6 minutes until they render some fat. Donâ€™t let them get too brown just yet.

Ingredients you will need

Pancetta

Add the diced onion to the pan and cook the onion and the pancetta about 2 more minutes until the onions soften.

Ingredients you will need

Pancetta

Onion

Equipment you will use

Frying Pan

Add the capers to the pan and mix well. Turn the heat up to medium-high. When the pan gets hot its time to put the cauliflower into the pan.

Ingredients you will need

Cauliflower

Capers

Equipment you will use

Frying Pan

Add about half of it. Remember you goal is lots of interesting texture from the vegetables.

Ingredients you will need

Vegetable

At this point be patient. Donâ€™t stir the mixture around too much. Remember you want crisp and chewy textures. If you move the vegetables around too much youâ€™ll end up with a steamed vegetables. Once some of the vegetables begin to get brown and crispy in a few areas you can give the pan a toss, or quick stir.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Add the rest of the veggies and repeat the process. This way the texture really will run the gamut from crispy little bits, to soft luscious chunks.

Now add about 1 cup of chicken broth to the pan with the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Chicken Broth

Equipment you will use

Frying Pan

Meanwhile prepare the penne according to the package direction until al dente. Then use a large wire skimmer to drop the pasta directly into the sautÃ© pan. Some water will come along and that is just fine. Bring the sauce and penne to a boil, tossing and stirring to coat the pasta.

Ingredients you will need

Pasta

Penne

Sauce

Water

Equipment you will use

Skimmer

Frying Pan

Check your seasoning. Stir in about ½ of the breadcrumbs, the parsley, and 2 tablespoons of good quality olive oil. Cook, stirring the pasta often, until the sauce is slightly thickened.

Ingredients you will need

Breadcrumbs