Rigatoni With Cauliflower And Bacon

Rigatoni with cauliflower and bacon is so easy to make and ready in no time! The cauliflower and bacon are sautéed and tossed with al dente pasta and finished with fresh parsley.

Rigatoni with cauliflower and bacon is proof that the simplest things are the best!

This dish comes together easily and is perfect for busy weeknights!

How to make it

1. Begin by discarding the core of the cauliflower and chopping/breaking the pieces into fairly large florets.
2. Chop the garlic into small pieces. Finely chop a 1/4 cup of fresh parsley.   Start the pasta boiling process (2 Tbsp kosher salt per gallon of water) in salted water.
3. In a large pan saute the bacon or pancetta until crsip with a touch of olive oil (just to get it going) on medium-low heat.  The pancetta should take about 10-15 minutes to crisp up and render the fat.
4. Remove the bacon or pancetta when crisp with a slotted spoon and saute the garlic for 2-3 minutes in the fat drippings.

5. Add the cauliflower to the pan and give it a stir to coat the florets with all that flavor.  Add 2 ounces of water to the pan, turn heat to medium-high and cover with a lid to allow the cauliflower to steam and cook quicker.
6. After approximately 7 minutes remove the lid, turn heat to medium and cook for 2-3 minutes longer to evaporate the water and to brown the cauliflower.  Move the cauliflower around with a wooden spoon to achieve even cooking.  Season the cauliflower with a 1/2 tsp of black pepper and 1 tsp of kosher salt.
7. Fish out the ‘al dente’ pasta with a spider or drain in a colander.  If draining make sure to reserve at least 2 cups of pasta water.  Turn the heat to medium- high and add 1 cup of pasta water to the pan.  Let it cook for 2 minutes to slightly thicken, then add the pasta.
8. Return the bacon or pancetta to the pan, and continue to cook for 1 more minute.  Thoroughly mix the cauliflower, pancetta and rigatoni together.  Add the parsley on top, mix and remove the pan from the heat.  Taste test and adjust any salt or pepper if required.  If the dish gets at all dry before serving, add a couple ounces of the reserved pasta water to loosen it up.   Add a healthy drizzle of extra virgin olive oil on top and serve with grated parmesan or pecorino cheese.

More easy pasta recipes

If you loved this rigatoni with cauliflower and bacon recipe, give these others a try!

• Cabbage bacon pasta
• Beans and greens sausage pasta
• Pasta con broccoli