Penne with Pancetta and Romanesco Cauliflower
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Spider strainer
- Pot
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Serving platter
Ingredients
- salt (both for seasoning and for the pasta water)
- 1 tablespoon olive oil
- 8 ounces pancetta, cut into 1 x ¼ x ¼‑inch batons
- 1 pound dried penne
- 2 medium onions, diced (½‑inch) (about 2 cups)
- 1 head romanesco cauliflower florets (about 3 cups)
- ¼ cup well rinsed capers, roughly chopped if quite large
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- ½ cup fine, dry bread crumbs, or as needed
- ¼ cup chopped fresh italian parsley
- good quality olive oil for drizzling
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