Spicy Bacon Broccoli Orecchiette (Print Version)
Orecchiette in spicy bacon, broccoli, and creamy gochujang sauce for a rich, bold bite every time.
# Ingredients:
→ Pasta
01 -
8.5 ounces orecchiette pasta
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables
04 -
1 small head broccoli, cut into bite-sized florets
05 -
1 brown onion, diced
06 -
2 garlic cloves, minced
→ Meat
07 -
7 ounces bacon bits
→ Sauce and Flavor
08 -
1 teaspoon dried thyme
09 -
1 tablespoon tomato paste
10 -
2 tablespoons gochujang paste (adjust to taste)
11 -
1.5 cups heavy cream
# Steps:
01 -
Bring a large pot of salted water to a boil. Add orecchiette and cook for 3 minutes less than directed on the packaging. Add broccoli florets to the same pot and continue boiling until both are al dente. Reserve 0.5 cup of cooking water, then drain.
02 -
While the pasta cooks, heat a large skillet over high heat. Add bacon bits and cook until crispy. Add diced onion and minced garlic, sautéing for 2 minutes until softened.
03 -
Stir in dried thyme, tomato paste, and gochujang paste. Pour in heavy cream and bring the mixture to a gentle simmer. Reduce heat to low.
04 -
Add the drained orecchiette and broccoli to the skillet, tossing to evenly coat in the sauce. Add a splash of reserved cooking water if necessary to adjust the sauce consistency. Season generously with salt and freshly ground black pepper. Serve immediately.
# Notes:
01 -
Reserve pasta cooking water to help adjust the final sauce texture and thickness if needed.