David’s Fresh Tomato Pasta with Cauliflower, Peas & Pancetta

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Fresh Tomato Pasta with Cauliflower, Peas & Pancetta

1 head of cauliflower cut into florets
Salt and pepper to taste (1/2 tsp red pepper flakes optional)
½ lb cherry tomatoes halved
½ c. chopped onions
4 cloves garlic minced
¼ lb pancetta cut into small pieces (1/4-1/2 inch)
1 c. frozen peas thawed
¼ c. plus 3 tbs olive oil
½ c. grated parmigiano reggiano cheese
1 lb penne pasta

Oven 400F

Break up cauliflower into florets and toss with a ¼ c. olive oil. Spread on a baking sheet, season with salt and pepper and roast 20-25 minutes. Florets should be tender and just starting to color.

Start pasta water and follow directions on package.

While pasta water comes to boil, sauté pancetta in a frypan over medium high heat until it just begins to crisp. Remove from pan and set aside.  Add a couple tbs olive oil to pan and cook onions until slightly softened, 5 minutes.  Add garlic and cook another 2 minutes. Stir in peas and pancetta. Remove from heat.

In a separate frypan or sauté pan over medium high heat, add 1 tbs olive oil, tomatoes cut side down.  Season with salt and pepper and cook 2 or 3 minutes.

To assemble dish, toss pasta with cauliflower, onion, peas, pancetta mixture, tomatoes and half of the grated cheese.  If the pasta is a little dry, add a few spoonfuls of pasta water. Toss and serve with remaining cheese on side.


Shop like a chef (and cook like David) with Dean Supply.  Get the supplies you need from this segment here:

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.