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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
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3
Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.
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4
Don't overcook the pancetta.
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5
Stir the cavatelli into the boiling water.
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6
Return to a boil, stirring frequently.
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7
Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
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8
Stir the onions into the skillet and cook until barely wilted, about 2 minutes.
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9
Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
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10
Season lightly with salt and a little crushed red pepper.
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11
Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
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12
Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
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13
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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14
If not, drain the pasta, return it to the pot, and pour in the sauce.
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15
Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
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16
Check the seasoning, adding salt if necessary.
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17
Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
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18
Cook, stirring and tossing the pasta, until the sauce is lightly thickened.
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19
Serve at once & enjoy!
