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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. | 2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. | 3. Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes. | 4. Don’t overcook the pancetta. | 5. Stir the cavatelli into the boiling water. | 6. Return to a boil, stirring frequently. | 7. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. | 8. Stir the onions into the skillet and cook until barely wilted, about 2 minutes. | 9. Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes. | 10. Season lightly with salt and a little crushed red pepper. | 11. Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer. | 12. Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes. | 13. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. | 14. If not, drain the pasta, return it to the pot, and pour in the sauce. | 15. Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta. | 16. Check the seasoning, adding salt if necessary. | 17. Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot. | 18. Cook, stirring and tossing the pasta, until the sauce is lightly thickened. | 19. Serve at once & enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
pancetta	8	ounces	sliced cut	201.7333	0.0	44.88	1.1333
cavatappi pasta	1	1		-	-	-	-
onion	2	cups	diced	128.0	29.888	3.52	0.32
cauliflower	3	cups	cut	80.25	15.9537	6.1632	0.8988
hot red pepper flake			crushed	201.7333	0.0	44.88	1.1333
chicken broth	1 1/2	1/2	canned reduced sodium	117.18	2.835	16.7076	3.9312
fine breadcrumb	1/4	cup		201.7333	0.0	44.88	1.1333
italian parsley	1/4	cup	chopped	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.