Pasta With Cauliflower, Bacon and Sage and Roasted Apples

Pasta With Cauliflower, Bacon and Sage is a fantastic pasta dish. We love Cauliflower and Bacon is my favorite seasoning. We highly recommend this hearty dish.

Since there were great Apples available, we make Roasted Apples for desert. This is a wonderful dessert, best served warm. You can get the recipe on our blog of: January 10, 2007. Click the date to get the recipe.

Pasta With Cauliflower, Bacon and Sage

 

A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.

 

Ingredients

 

1           medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets

2 to 3    tablespoons olive oil, plus more as needed

Kosher salt and black pepper

½          pound thick-cut bacon, diced

1           packed cup fresh sage leaves

1           pound short pasta, such as gemelli, casarecce or penne

Zest and juice of one 1 lemon, separated

½          cup grated Parmesan cheese, plus more for serving

 

Preparation

 

1.    Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.

2.    Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.

3.    Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.

4.    Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.