If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

　　

Ingredients

Makes 4 main-course servings

　　1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)

　　1/4 teaspoon salt

　　1/4 cup plus 1 tablespoon extra-virgin olive oil

　　1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)

　　1/4 lb sliced pancetta, chopped (1 cup)

　　4 garlic cloves, finely chopped

　　1/4 teaspoon dried hot red pepper flakes

　　1 1/2 cups reduced-sodium chicken broth

　　3/4 lb dried whole-wheat linguine

　　1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

　　1/3 cup chopped fresh flat-leaf parsley

　　

Step 1

Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.

　　

Step 2

Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.

　　

Step 3

Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.

　　

Step 4

While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.

　　

Step 5

Stir cheese into sauce and simmer 1 minute.

　　

Step 6

Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.