Rigatoni with Broccoli, Pancetta and Toasted Breadcrumbs ___

Rigatoni with Broccoli, Pancetta and Toasted Breadcrumbs


For the Pasta:

  • 1 cup plain breadcrumbs
  • 1 pound rigatoni
  • 1 pound broccoli florets
  • 4 garlic cloves, sliced
  • 5 tablespoons extra virgin olive oil
  • 4 ounces pancetta, cut in small cubes


In a small saute`  pan on low heat 2 tablespoons of the oil and cook the breadcrumbs until they begin to brown. Immediately transfer to a separate bowl and set aside.

Drop the pasta into the salted boiling water and cook halfway through, approximately 5-6 minutes. Drop in the broccoli florets.

In a large saute` pan heat the rest of the oil and saute` the garlic for about 30 seconds. Add in the pancetta and saute` until slightly crisp, about 5 minutes. Scoop about 1 Cup of pasta water and set aside. Add about 2-3 tablespoons of the pasta water from the boiling pot to the saute` pan.

Once the rigatoni are slightly harder than al dente drain the pasta and broccoli and add them to the saute` pan. Toss together for about 1-2 minutes adding a little pasta water if it seems dry.

Top with breadcrumbs and serve in warm bowls.