Farfalle with cauliflower and sautéed bread crumbs from Sara's Secrets For Weeknight Meals by Sara Moulton

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Accompaniments: Sautéed spinach with garlic; Grilled radicchio salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on November 29, 2010

    No farfalle in the pantry so conchiglie won the day. Fresh breadcrumbs are toasted in butter while cauliflower roasts in the oven and pasta boils. Pancetta is cooked after the breadcrumbs are removed from the pan and definitely adds the delicious salty touch. Everything gets tossed together with some chicken stock and, in my case, some Parmesan cheese. I only used half the suggested amount of stock and, added the breadcrumbs after plating to maintain their crunch. Also added some poached chicken for K. First time I’ve made this and we both loved it. So quick and easy for a weeknight meal, definitely something I’d make again.

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