Bacon & Broccoli Cavatappi with Fried Sage & Parmesan
New & Notable

Bacon & Broccoli Cavatappi

with Fried Sage & Parmesan

25 MIN
2 Servings
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    From the Test Kitchen

    To complement tender bites of cavatappi pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook bacon for layers of flavor in every bite. A garnish of parmesan lends a savory finish to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Bacon & Broccoli Cavatappi with Fried Sage & Parmesan
    Title
    • 4 oz Applewood Smoked Uncured Bacon
    • 6 oz Cavatappi Pasta
    • ½ lb Broccoli
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Salted Butter
    • 1 bunch Sage
    • 2 cloves Garlic
    • 2 Tbsps Mascarpone Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Medium dice the bacon.  

    Cook the pasta & broccoli
    2 Cook the pasta & broccoli

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 minutes. Add the broccoli florets. Cook, stirring occasionally, 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Fry the sage leaves
    3 Fry the sage leaves

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.

    Cook the bacon
    4 Cook the bacon

    Heat the pan of reserved sage oil on medium-high until hot. Add the diced bacon in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bacon is cooked through and crispy.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan, add the cooked pasta and broccoli, mascarpone, half the butter (you will have extra), and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and parmesan. Enjoy!  

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Medium dice the bacon.  

    2 Cook the pasta & broccoli

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 minutes. Add the broccoli florets. Cook, stirring occasionally, 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Cook the pasta & broccoli
    Fry the sage leaves
    3 Fry the sage leaves

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.

    4 Cook the bacon

    Heat the pan of reserved sage oil on medium-high until hot. Add the diced bacon in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bacon is cooked through and crispy.

    Cook the bacon
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan, add the cooked pasta and broccoli, mascarpone, half the butter (you will have extra), and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and parmesan. Enjoy!  

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