Rigatoni with Bacon & Cauliflower

By bobcat

Ingredients

• 1/2 lb. thick cut bacon slices
• 2 tablespoons extra virgin olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, crushed
• 1- 25 oz. jar marinara sauce
• 1 lb. uncooked rigatoni pasta
• 1 head cauliflower, cut into florets (1 1/2 lb. size)
• 1/2 tsp. black pepper
• chopped fresh basil leaves
• grated Parmiglano-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 10 minutes. Transfer to paper lined plate; reserve 2 tablespoons bacon drippings from skillet.

Heat olive oil with drippings in a skillet over medium high Add onion and cook stirring frequently until tender and beginning to brown, about 7 minutes. Add garlic and cook 1 minute. Stir in marinara sauce and bring to a boil. Reduce heat to medium low and simmer until slightly thickened. Remove garlic cloves and discard.

Meanwhile, in a large dutch oven of boiling salted water, cook pasta according to package directions. Add cauliflower after 5 minutes. Drain and add black pepper, cooked bacon and three-fourths of the sauce; toss to coat. Divide pasta among serving dishes; top with remaining sauce and grated cheese. Garnish with basil.