This pasta was one of those things that came together merely on a whim as we sorted out what, exactly, we had to eat in the house. The broccoli–a medium-sized head–came from our garden. There was one quickly over-ripening green zebra tomato (I think that’s what it’s called–it’s an heirloom variety I got at the farmer’s market). There was some goat cheese. And some bacon. Huzzah.
First, I cut the bacon (six slices I’d thawed earlier) so that the big fatty ends were gone altogether as they just get chewy in something like this. Then I chopped the rest into 1/4″ slices (the short way) and tossed it into a pan over medium heat. I cooked it about five minutes til it was nearly done, then added a sliced onion (also from the garden!). In the meantime, I brought a pot of salted water to a boil and added about 6 oz of rigatoni. It was supposed to take about 8 minutes to cook, and I let it go for five before added the broccoli stems, and after a minute, the florets. This let them cook just enough to soften up without being gross and squishy, or, alternately, undercooked. I added all of this, after draining, to the skillet with the bacon and onion. I tossed it around and added about an ounce and a half of goat cheese, which I stirred in to melt. And that was about it. I set aside some pasta cooking water in case I needed it to make a sauce, but the cheese did a fine job. Marvelous–we ate the whole pot.