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Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

By Rose HattabaughDecember 3, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This pasta dish is a true one-pot dinner. We don’t boil the noodles separately—rather, we add them to the pot along with the cauliflower and just enough water to cook both through. Toasted breadcrumbs sprinkled on just before serving offer a welcome textural contrast. We prefer Japanese-style panko over standard dry breadcrumbs for their light, airy texture that, when toasted, takes on a remarkable crispness.

Tip

Don’t forget to stir the cauliflower-pasta mixture during cooking to ensure it isn’t sticking to the bottom of the pot.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    cup panko breadcrumbs

  • 4

    ounces pancetta, chopped

  • 6

    medium garlic cloves, minced

  • ¼

    cup tomato paste

  • 1 ½

    pound head cauliflower, trimmed and cut into ½-inch pieces

  • 8

    ounces campanelle OR orecchiette pasta

  • Kosher salt and ground black pepper

  • 1

    cup lightly packed fresh basil, chopped

  • Optional garnish: Red pepper flakes OR finely grated pecorino Romano cheese OR a combination

Step 1

In a large pot over medium, heat 2 tablespoons of oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 3 minutes; transfer to a small bowl.

Step 2

In the same pot over medium, combine the remaining 2 tablespoons oil, the pancetta and garlic, then cook, stirring, until the garlic is lightly browned about 2 minutes.

Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Pour in 4 cups water and scrape up any browned bits, then stir in the cauliflower, pasta and 1½ teaspoons salt. Bring to a simmer, then cover and cook, stirring occasionally, until the pasta is al dente and the cauliflower is tender, 10 to 12 minutes.

Step 3

Off heat, taste and season with salt and pepper, then let stand for a few minutes to allow the pasta to absorb some of the sauce. Serve sprinkled with the panko, basil and pecorino.