Cavatappi with Bacon and Roasted Broccoli
Servings: 6
Ingredients
- 1 pound Cavatappi or any pasta
- 2 tablespoons olive oil extra virgin; split
- 1 small head of broccoli cut into bite sized florets
- kosher salt and pepper
- 6 to 8 slices thick cut bacon cut into small chunks or cubes
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 cup chicken stock
- 1 teaspoon red chili pepper flakes
- parmesan cheese freshly grated for garnish
Instructions
- Preheat your oven to 400 degrees.
- Bring a large pot of salted water to a boil over high heat and cook pasta to al dente. When finished, reserve one cup of the pasta water. Drain the rest and set the pasta aside.
- Arrange the broccoli florets on a lined baking sheet and drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 to 18 minutes.
- Using a large sauté pan or skillet, heat the bacon pieces over medium high heat and cook until browned and crispy. When finished, remove from the pan and onto a paper towel lined plate.
- Without wiping out the pan, add in the onions and cook for a few minutes or until tender. Add the garlic and cook for a minute longer. Season with the dried oregano and mix together. Add in the chicken stock and stir together, mixing up the browned bits from the bottom of the pan and cook for about 4 or 5 minutes, or until the liquid has reduced a bit.
- Add in the cooked pasta, the bacon and the roasted broccoli and mix together until all of the pasta is coated with the sauce. Add some of the reserved pasta water if you need it to loosen the pasta and create more sauce. Season with the red chili pepper flakes and drizzle with the remaining tablespoon of olive oil and toss together one more time. To serve: garnish with freshly grated parmesan cheese and enjoy!