Active Time: 15 minutes Total Time: 30 minutes Serves: 4
4 cloves garlic, smashed
1 head broccoli, cut into small florets
1 red onion, cut into 1/2-in.-thick wedges
2 Tbsp olive oil
Kosher salt and pepper
4 slices bacon
12 oz rigatoni
1/2 cup grated Parmesan (2 oz)
Position racks to divide the oven in thirds. Heat oven to 425°F. On a large rimmed baking sheet, toss the garlic, broccoli, onion, oil, and 1/4 tsp each salt and pepper; and roast until golden brown and tender, 20 to 25 minutes.
Arrange the bacon on a second rimmed baking sheet and roast along with the vegetables until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
Meanwhile, cook the pasta according to package directions. Reserve 3/4 cup cooking water, drain the pasta and return it to the pot. Add 1/2 cup reserved cooking liquid, sprinkle with 1/4 cup Parmesan and toss to coat (add more cooking liquid if the pasta seems dry).
Add the roasted vegetable mixture and bacon to the pasta and toss to combine. Serve with the remaining 1/4 cup Parmesan.