Penne, Cauliflower, Bacon, & Creamy Tomato |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This is from an issue of Food & Wine magazine. I always love pasta dishes. It's a *very* large recipe, so if you want, you can halve it or whatever. Ingredients:
2 1/2 lbs cauliflower |
2 tablespoons extra virgin olive oil |
1 lb bacon |
2 lbs penne |
1 (28 ounce) can crushed tomatoes |
2 1/2 cups heavy cream |
2 cloves garlic (minced) |
2 teaspoons thyme (chopped) |
1 teaspoon crushed red pepper flakes |
2 1/2 cups fontina cheese (shredded) |
3/4 cup parmesan cheese (shredded) |
1/4 cup parsley (chopped) |
Directions:
1. Preheat oven to 450.
2. In a large, rimmed baking sheet, toss cauliflower with EVO and season with salt and pepper.
3. Roast for 40 minutes, until tender and browned.
4. Cool.
5. In large skillet, in 2 batches, crisp bacon 4 minutes per side.
6. Drain and coarsely chop.
7. Butter 2 large shallow baking dishes.
8. In large pot of boiling water, cook penne until al dente; drain.
9. Return penne to pot.
10. Stir in cauliflower, tomatoes, cream, garlic, thyme, red pepper, 2 c Fontina, and Parmesan.
11. Season with S&P.
12. Move to baking dishes.
13. Sprinkle with remaining Fontina and 2 T Parmesan.
14. Bake 15 min.
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