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Spicy Bacon Broccoli Orecchiette is my go to for a fast yet satisfying dinner when I want something familiar but with a twist. The creamy sauce hugs every ear shaped noodle and the touch of gochujang wakes up the dish with gentle heat. Broccoli and bacon put it over the top for a plate everyone comes back for seconds.
I whipped this up once when I was craving carbonara but wanted something punchier. Now it is a staple anytime I have broccoli and bacon that need to be used up. The gochujang is the secret my friends always ask about.
Ingredients
- Orecchiette pasta: The shape holds the creamy sauce beautifully and gives nice bite. Use bronze cut if you can for the best texture.
- Small broccoli head: Chopped into bite sized pieces for color, crunch and extra nutrition. Choose one with firm dense florets and crisp stalks.
- Brown onion: Diced for a sweet base. Pick one with no green shoots and dry skin.
- Garlic cloves: Minced for aromatic warmth. Fresh plump cloves give the best flavor.
- Bacon bits: Smoky and savory. Try thick cut for extra crunch and look for meaty pieces with just a little fat.
- Dried thyme: Gives a subtle earthy note. Go for recently dried thyme if possible for more aroma.
- Tomato paste: Brings depth and helps thicken the sauce. Choose a double concentrated Italian paste if available.
- Gochujang paste: This Korean chile paste adds addictive heat and umami. Start with less if spice sensitive and choose a mild variety if preferred.
- Salt: Enhances all the flavors. Use fine sea salt to season the pasta water generously.
- Freshly ground black pepper: For finishing and a final kick. Use a pepper grinder for best flavor.
- Heavy cream: Makes the sauce luscious and silky. Opt for high fat cream for richness.
Step by Step Instructions
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions until just shy of al dente. Add the chopped broccoli during the last three minutes so it cooks through but still stays vibrant and crisp. Drain both together in a colander and set aside.
- Crisp the Bacon:
- In a large skillet over medium heat cook the bacon bits until golden and crispy. Stir occasionally so they cook evenly and do not burn. Use a slotted spoon to take out the bacon, leaving all the bacon fat behind in the pan for flavor.
- Build the Aromatics:
- In the same skillet with the bacon fat add diced onion. Stir and cook on medium heat until translucent, about three to four minutes. Add minced garlic and dried thyme; cook for another minute until fragrant but not browned.
- Make the Sauce:
- Stir in tomato paste and gochujang paste until combined so the color turns bright red. Pour in heavy cream, scraping the bottom to loosen anything stuck. Let the mixture simmer for three to four minutes to thicken just slightly; taste and adjust spice or salt.
- Finish the Pasta:
- Add the cooked orecchiette and broccoli to the skillet. Toss until every piece is coated in the creamy spicy sauce. Add back the crispy bacon and mix so bacon is distributed. Taste and season with salt and black pepper as needed. Serve straight from the pan or transfer to a big bowl for family style dining.
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One time my son declared this was the best pasta of his life and insisted on leftovers for school lunch the next day. I never get tired of seeing everyone scrape up every drop of the spicy creamy sauce.
Storage Tips
Store leftovers in an airtight container for up to three days. Refrigerate promptly to keep the bacon crisp and broccoli tasting fresh. If the sauce thickens, a quick splash of milk or cream when reheating brings it right back to life. Reheat gently on the stove or in the microwave and stir well before serving.
Ingredient Substitutions
If you are out of orecchiette, small shells or cavatappi work great. For bacon, try pancetta or leave it out and add sautéed mushrooms for a vegetarian spin. You can use broccolini as a swap for broccoli. Tomato paste can be replaced with sun-dried tomato puree for extra sweetness. If gochujang is new to you, start with half the amount and add more to taste.
Serving Suggestions
I love this pasta on its own with a sprinkle of extra black pepper and a simple salad. Crisp white wine like Pinot Grigio is a natural partner. Try garlic bread or roasted carrots on the side for a hearty meal. My kids like to top it with grated parmesan for a fusion twist.
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Cultural Context
Orecchiette is a traditional pasta shape from the Puglia region of Italy, prized for capturing hearty sauces. Here it gets a playful update with Korean gochujang, a nod to global comfort food trends. This dish celebrates how Italian classics can mix with bold flavors from other cuisines without losing their soul.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, short pasta shapes like penne or fusilli also work well in this dish. Adjust boiling time as needed for your chosen pasta.
- → How spicy is the gochujang sauce?
The level of heat depends on the amount of gochujang used. Start with less and add more if you prefer more spice.
- → Can I make the dish vegetarian?
Absolutely. Omit the bacon and substitute mushrooms to add a savory element while keeping it meat-free.
- → What dairy alternatives can I use?
Swap heavy cream for plant-based creams like oat or soy for a dairy-free option. Adjust seasoning to taste.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream.