Pasta With Cauliflower in a Spicy Pink Sauce |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
In 'Cucina Simpatica' Ingredients:
3 cups chopped canned tomatoes in heavy puree |
1 1/2 cups heavy cream |
1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces) |
1/2 cup coarsely shredded fontina (1 1/2 ounces) |
2 tablespoons ricotta cheese |
1 -2 jalapeno pepper, seeded and chopped |
1 teaspoon crushed red pepper flakes |
1 teaspoon kosher salt |
1 medium head cauliflower, coarsely chopped |
1 lb pasta shells (conchiglie rigate or penne rigate) |
3 tablespoons unsalted butter |
Directions:
1. Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.
2. In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
3. Drop the cauliflower and pasta into the boiling water for 4 minutes.
4. Drain, then add them to the mixing bowl; toss to combine.
5. Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
6. Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.
|
|