Description
Enjoy this Spicy Bacon Broccoli Orecchiette for a quick, creamy, and nutritious weeknight dinner.
Ingredients
Scale
- 8 ounces Orecchiette (any short pasta can be substituted)
- 1 teaspoon Salt (adjust to taste)
- 2 cups Broccoli (chopped into small florets)
- 6 ounces Bacon Bits (pancetta or turkey bacon can be used)
- 1 medium Brown Onion (diced, fresh for best results)
- 2–3 cloves Garlic (minced)
- 1 teaspoon Dried Thyme (fresh thyme can be substituted)
- 2 tablespoons Tomato Paste (boosts sauce richness)
- 2 tablespoons Gochujang Paste (adjust based on spice preference)
- 1 cup Heavy Cream (substitute with soy or coconut cream for dairy-free)
- 1 teaspoon Freshly Ground Black Pepper (to taste)
Instructions
- In a large pot, bring water to a rolling boil over high heat, adding a generous pinch of salt. Chop broccoli into small florets, dice onion, and mince garlic.
- Add orecchiette and cook for about 3 minutes less than package instructions, around 7 minutes. Add chopped broccoli for the last 3 minutes of cooking.
- In a skillet over medium-high heat, cook bacon bits for 5-7 minutes until crispy and golden brown.
- Add diced onion to the skillet, cooking until translucent. Stir in minced garlic and sauté for an additional minute.
- Sprinkle in thyme, add tomato paste and gochujang, stirring together well. Pour in heavy cream, reduce heat, and simmer for 5 minutes.
- Drain pasta and broccoli, reserving a small cup of cooking water. Add to the skillet, tossing to coat in sauce. Adjust thickness with reserved pasta water if needed.
- Season with freshly ground black pepper to taste, stir to combine, and heat through for another minute before serving hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg