Ingredients:
¼ cup extra virgin olive oil
Three ¼-inch slices pancetta (about 8 ounces), cut into 1 x ¼ x ¼-inch sticks (about 1 ½ cups)
1 pound dried cavatelli, cavatappi or shells
2 medium onions, diced ½ inch (about 2 cups)
½ head cauliflower, stalks removed, florets cut into ½-inch pieces (about 3 cups)
Crushed red pepper
1 ½ cups hot chicken stock
¼ cup chopped fresh Italian parsley
¼ cup fine dry breadcrumbs, or as needed
Bring 6 quarts of salted water to a boil
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of it's fat and is lightly browned but still soft in the center, about 4 minutes. Don't overcook the pancetta.
Stir the cavatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta about 10 minutes.
Stir the onion into the skillet and cook until barely wilted, about 2 minutes. Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes. Season lightly with salt and a little crushed red pepper.
Pour the chicken stock into the skillet, bring to a boil and lower the heat so the sauce is at a simmer. Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
If the skillet is large enough to accommodate the sauce and pasta,drain the pasta and drop it directly into sauce in the skillet. Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta. Stir the breadcrumbs, parsley and remaining 2 tablespoons olive oil into the pot. Cook, stirring and tossing the pasta until the sauce is lightly thickened. Serve at once.
Recipe courtesy of Lidia's Italian American Kitchen by Lidia Matticchio Bastianich
