Bacon, Broccoli and Ricotta Pasta

Bacon, Broccoli and Ricotta Pasta reminds me of the cooking shows I watched growing up.  The first chefs on tv were Julia Childs, the Galloping Gourmet and then came Pasquale.  Now remember, there weren’t a lot of cookbooks and of course no internet or blogs.  Recipes were passed from one generation to another and highly guarded.

Few ingredients, but big taste.  I only use one cup of marinara sauce for a light coating.

The Italian Mentality on Chefs

When mom first started to watch tv chefs she would turn her nose up at anything not familiar.  Why is she putting mustard in her salad?  LOL.  Then came Chef Pasquale ( Pasquale Carpino) and she could associate with familiar food.  She loved it; Pasquale is from Cosenza, Calabria which is a short distance from the little town we come from. Pasquale sings to his food and it all comes out good.  An article from the Globe and Mail on Pasquale: https://www.theglobeandmail.com/arts/the-home-page/article4168061/

One of the first tv recipes she made was the pasta with broccoli and bacon.  My Bacon, Broccoli and Ricotta pasta is a twist on his recipe.  Thank you chef Pasquale for bringing our culture and traditions alive. What I loved about his cooking is that he showcased quick and easy Italian without compromising flavour.  This dish goes to your table in under 30 minutes and packs a punch of flavours.

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Bacon, Broccoli and Ricotta Pasta

On your table in under 30 minutes.

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 6

Author Renata Solski

Ingredients

The Pasta

• 500 gr Molisana Rigatoni 31B
• 6 litres water
• salt should taste like sea water

The Sauce

• 6 slices bacon or pancetta
• 2 tbsp olive oil
• 1 large onion finely chopped
• 1 clove garlic sliced
• 1/2 cup white wine
• 1 cup marinara sauce
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1/2 tsp each salt and pepper
• 4 cups broccoli I used frozen today
• 2 tbsp chopped parsley
• freshly grated parmesan to sprinkle on pasta
• 1/2 cup fresh ricotta
• extra olive oil for drizzling

Instructions

The process

1. Put your pot of water on to boil. Start making sauce.

   In a large skillet, sauté bacon in 2 tbsp olive oil. After three minutes add the onions. To ensure the crisping process, add 1 tbsp cold water as the oil seeps into onions. After the onions start to crisp add the sliced garlic. 

   Ensure that everything is nice and golden and then add wine. This will bring up all the brown bits in the pan.

   Pour in the marinara sauce and spices.

   Put in broccoli. If you are using fresh, steam it first for a few minutes.  If you are using frozen, put it in frozen. Drizzle in some more olive oil.  

   Cover and simmer for 5 minutes.

   Boil Pasta for 10 minutes.  It says 13 for rigatoni, but I finish it in the pan with the sauce.

   Place pasta in skillet with sauce and toss. I take it directly from the pot to the skillet with a slotted spoon. You may need to add some pasta water.  Serve on a plate and top with teaspoonfuls of ricotta and freshly grated parmesan. 

   Garnish with parsley and black pepper.  Drizzle with olive oil. 

   
   

Recipe Notes

Molisana Pasta imported from Italy is one of the best pastas.  It keeps its shape and cooks perfectly.  

Check out all their products at: http://www.molisana.com/