- 4 slices of bacon, cut into small pieces
- 1/2 cup bread crumbs (panko crumbs work best)
- 3 tablespoons canola oil
- 1 large cauliflower, trimmed into bite sized florets
- 8 ounces short pasta (ziti, penne, campanelle, etc)
- 2 1/2 cups chicken broth
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- Place bacon in a large deep Dutch oven or other heavy pot. Cook over medium high heat until just crisp. Add bread crumbs and stir until browned. Remove and set aside.
- Add oil to pot and heat. Add cauliflower and stir until tender and getting brown in spots, about ten minutes (test the tenderness by inserting a kinfe – it should slide in easily). Remove and set aside.
- Add pasta, broth and wine to pot. Bring to a boil and then reduce heat to a simmer. Cook until pasta is tender, using the pasta cooking time on the pasta box as a guide. Add more chicken broth if needed. You will want a little extra liquid in the pot when the pasta is done.
- Stir in butter, then thyme and cauliflower. Season to taste with salt and pepper.
- Divide among plates, sprinkle bacon bread crumbs on top and serve.