Cauliflower With Penne and Saffron |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
salt |
1 lb penne rigate |
2 tablespoons extra virgin olive oil |
1 onion, chopped |
4 garlic cloves, chopped |
1/4 cup golden raisin |
1 lemon, zested |
1 1/2 cups chicken stock |
1 generous pinch saffron (20-24 threads) |
1 head cauliflower, cored |
2 tablespoons butter, cut into pieces |
1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls) |
toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1/2 cup of the starchy cooking water.
2. While the pasta is working, in a large, deep skillet or a Dutch oven fitted with a lid, heat the olive oil, two turns of the pan, over medium-high heat. Stir in the onion and garlic for 2-3 minutes. Add the raisins and lemon zest and cook for a few minutes more. Stir in the stock and saffron and bring to a simmer.
3. In a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes. Drain and coarsely mash with a wooden spoon or potato masher. Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine. Add in the cheese as you toss.
4. Serve the penne in shallow bowls. Top with the almonds, basil and parsley.
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