PASTA WITH CAULIFLOWER IN A SPICY PINK SAUCE

Cauliflower and pasta is baked in a spicy tomato-cream sauce in this comforting recipe.

 3 cups chopped canned tomatoes in heavy puree
 1.50 cups heavy cream
 0.50 cup freshly grated Pecorino Romano
 0.50 cup coarsely shredded Fontina
 2 tbsp ricotta
 1 or 2 jalapeno peppers, seeded and chopped
 1 tsp crushed red pepper flakes
 1 tsp kosher salt
 1 medium cauliflower, coarsely chopped
 1 lb Imported conchiglie rigate or penne rigate
 3 tbsp unsalted butter
1

Preheat the oven to 500°F and bring 5 quarts of salted water to boil in a stockpot.

2

In a mixing bowl combine the tomatoes, cream, cheeses, peppers, and salt. Drop the cauliflower and pasta into the boiling water for 4 minutes. Drain, add them to the mixing bowl, and toss to combine.

3

Transfer the mixture to 6 to 8 individual, shallow, 1½-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.

Nutrition Facts

Servings 6

Ingredients

 3 cups chopped canned tomatoes in heavy puree
 1.50 cups heavy cream
 0.50 cup freshly grated Pecorino Romano
 0.50 cup coarsely shredded Fontina
 2 tbsp ricotta
 1 or 2 jalapeno peppers, seeded and chopped
 1 tsp crushed red pepper flakes
 1 tsp kosher salt
 1 medium cauliflower, coarsely chopped
 1 lb Imported conchiglie rigate or penne rigate
 3 tbsp unsalted butter

Directions

1

Preheat the oven to 500°F and bring 5 quarts of salted water to boil in a stockpot.

2

In a mixing bowl combine the tomatoes, cream, cheeses, peppers, and salt. Drop the cauliflower and pasta into the boiling water for 4 minutes. Drain, add them to the mixing bowl, and toss to combine.

3

Transfer the mixture to 6 to 8 individual, shallow, 1½-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.

PASTA WITH CAULIFLOWER IN A SPICY PINK SAUCE

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