Penne with broccoli, bacon, and tomatoes is a super quick and super tasty first course, two adjectives I really like when they are paired in a recipe! If you do like me and freeze blanched broccoli when they are in season, you will always have them ready and available for each of your recipes. So let’s go prepare it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/2 cups penne rigate
- 10 1/2 oz broccoli (frozen, cooked)
- 7 oz tomatoes
- 7 oz smoked bacon (diced)
- to taste olive oil
- 1 clove garlic
- to taste chili powder
- 2 tsps coarse salt
- 2 pinches fine salt
- to taste Parmigiano Reggiano DOP (grated)
- to taste chili powder (optional)
Preparation
Put a little oil in a pan, add the bacon, and fry until it turns golden.
Wash, deseed, and dice the tomatoes, add them to the pan with the garlic clove, and cook until they soften.
In the meantime, put plenty of water in a pot, once it boils, add the coarse salt and pasta.
Now add the thawed broccoli florets to the pan with the sauce and continue to cook for a few minutes.
Cook the pasta al dente, drain it with a slotted spoon, and place it directly into the pan with the sauce. Mix well, add a bit of chili powder and a sprinkle of grated Parmesan cheese if you like.
Tips
To have broccoli always ready, I clean, wash, and blanch them when they are in season. Then I freeze them so I can use them whenever I need.
If you liked Penne with broccoli, bacon, and tomatoes, try other first courses with broccoli:
