Spicy Bacon Broccoli Orecchiette (Print Version)
Creamy orecchiette pasta tossed with broccoli, bacon and gochujang for a bold, irresistible main course.
# Ingredients:
→ Pasta
01 -
8 ½ oz orecchiette
→ Vegetables
02 -
1 small broccoli head, chopped into bite-sized pieces
03 -
1 brown onion, diced
04 -
2 garlic cloves, minced
→ Meats
05 -
7 oz bacon bits
→ Spices
06 -
1 tsp dried thyme
07 -
1 tbsp tomato paste
08 -
2 tbsp gochujang paste (adjust to taste)
09 -
Salt to taste
10 -
Freshly ground black pepper for serving
→ Dairy
11 -
1 ½ cups heavy cream
# Steps:
01 -
Cook the orecchiette according to package instructions in salted boiling water until al dente. Add the chopped broccoli in the last 3 minutes of cooking. Drain and set aside.
02 -
In a large skillet over medium heat, cook the bacon bits until crispy. Remove the bacon and set aside, leaving the fat in the skillet.
03 -
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and dried thyme, cooking for an additional minute.
04 -
Stir in the tomato paste and gochujang paste, mixing well. Pour in the heavy cream and bring to a simmer, allowing it to thicken slightly.
05 -
Add the cooked orecchiette and broccoli to the skillet, tossing to coat in the sauce. Stir in the crispy bacon and season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional black pepper if desired.
# Notes:
01 -
Adjust the amount of gochujang based on your spice preference.
02 -
For a vegetarian option, omit the bacon and use mushrooms for added flavor.