Penne with Pancetta and Romanesco Cauliflower - SippitySup

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