A Word From The Cook
“Rigatoni is a versatile pasta. Cruciferous cauliflower and broccoli, along with salty bacon, anchovies,and capers make it a savory side or main dish. ”
- 6 Slices bacon or pancetta
- 3 Cups cauliflower florets
- 3 Cups broccoli florets
- 1 Pound rigatoni
- 3 Anchovy fillets
- 2 Garlic cloves, thinly sliced
- 2 Tablespoons capers
- 3 Tablespoons extra virgin olive oil
- 4 Tablespoons flat leaf parsley
- 1/2 Cup freshly grated Parmigiano-Reggiano + more for garnish
- Pinch red pepper flakes (optional)
- Step 1 – Lightly Boil Broccoli and Brussels Sprouts
- In a large pot of salted boiling water, cook cruciferous vegetables until tender (about 6 minutes). Use a slotted spoon to transfer broccoli and cauliflower to a bowl.
- Coarsely chop together anchovies, capers, and garlic, and add to vegetables, tossing gently.
- Step 2 – Boil Pasta and Begin Bacon
- Return water to a boil and add pasta. Cook rigatoni until al dente (about 2 minutes less than package instructions). Pasta is done when it's chewy, but fully cooked. When it's done, drain the pasta, reserving 1/4 cup pasta water to be used in Step 3. After draining pasta, return it to the pot and toss pasta gently with 1 tablespoon olive oil.
- In the meantime, in a large skillet, cook bacon until crisp, over medium heat. When bacon is fully cooked, remove it from the pan, drain on a paper towel and coarsely chop.
- Pour bacon grease from pan into a disposable container and lightly wipe the pan, removing the brown bits, reserving a tablespoon of bacon drippings in the pan.
- Step 3 – Combine Ingredients and Serve
- Heat the large skillet with bacon drippings over medium high heat. Add 2 tablespoons olive oil. When oil is almost smoking, add the cauliflower and broccoli mixture. Cook for about 2 minutes, tossing to ensure even cooking. Remove from heat and add mixture to warm pasta, along with reserved pasta liquid, bacon and parsley. Toss to combine and add cheese.
- Serve immediately and garnish with freshly grated cheese and red pepper flakes.