12 ounces penne pasta
1 medium head cauliflower, separated and cut into bite-sized pieces
Extra-virgin olive oil
Salt and freshly ground black pepper
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons onion, finely chopped
4 to 5 cloves garlic, very finely chopped
8 Campari tomatoes, quartered (see notes for substitutions)
6 scallions, cut into 1/4-inch pieces
Romano or Parmesan cheese for grating