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 the blanched broccoli when they are in season, you will always have them ready and available for any of your recipes. So let’s prepare it.

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Difficulty: Easy
Cost: Low cost
Preparation time: 20 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

320 g penne rigate
300 g broccoli (frozen cooked)
200 g tomatoes
200 g smoked bacon (diced)
q.b. olive oil
1 clove garlic
q.b. chili powder
2 teaspoons coarse salt
2 pinches fine salt
q.b. Parmigiano Reggiano DOP (grated)
q.b. chili powder (optional)

Preparation

Add a little oil in a pan, add the bacon and fry until golden.
Wash, deseed, dice the tomatoes, add them to the pan with the garlic clove and cook until wilted.
Meanwhile, 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 cooking for a few minutes.
Cook the pasta al dente, drain it with a slotted spoon and place it directly in the pan with the sauce. Stir well, if you like, add a bit of chili powder and a sprinkle of grated parmesan.