Gemelli With Cauliflower Bacon And Sage Recipes

GEMELLI WITH CAULIFLOWER, BACON, AND SAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• Meanwhile, in a large nonstick skillet, cook bacon over medium until fat is rendered and bacon is crisp, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add butter, onions, and garlic to skillet and cook until onions are softened, 10 minutes. Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is tender, 12 minutes. Stir in bacon and sage and cook until fragrant, 1 minute. Add cauliflower mixture to pot with pasta. Stir in vinegar and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper.

SWISS CHARD AND BACON WITH GEMELLI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
• Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
• Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

PASTA WITH CAULIFLOWER, BACON AND SAGE

Steps:

• 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.
• 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.
• 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.
• 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.