Rigatoni with Baconer

By charlotteh371

Ingredients

• 1/2 lb thick cut bacon slices
• 2 tbsp extra virgin olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, crushed
• 1 (25oz) jar marinara sauce
• 1 lb uncooked rigatoni pasta
• 1 (1 1/2lb) head cauliflower, cut into florets
• 1/2 tsp black pepper
• chopped fresh basil leaves
• grated parm-reggiano cheese

Preparation

Step 1

cut bacon into 1/2 inch cubes, and cook in a large skillet over medium heat, stirring occasionally, until crisp, about 10mins. transfer to a plate lined with paper towels, reserve 2 tbsp of bacon drippings in skillet.

heat olive oil with drippings in skillet over medium high. add onion and cook, stirring frequently until tender and beginning to brown, about 7 mins. add garlic and cook 1 min. stir in marinara sauce and bring to a boil. reduce heat to medium low, and simmer until slightly thickened, about 5mins. remove garlic cloves and discard.

meanwhile in a large dutch oven of boiling salted water, cook pasta according to package directions. add cauliflower florets after 5mins. drain, and add black pepper, cooked bacon and three-fourths of the sauce, toss to coat. divide pasta among serving bowls; top with remaining sauce and garnish with basil and grated cheese.