Cook the Book: Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs
Cook the Book: Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 26g of protein, 29g of fat, and a total of 808 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up bread crumbs, garlic cloves, carrot, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Heat the oil over medium-high heat in a large heavy-bottomed pot.
Add the onion, carrot, celery, and garlic. Fry the soffritto, stirring often, until the
vegetables soften, about 10 minutes.
Add the cauliflower and mix thoroughly. Season with salt, pepper, and peperoncini. Cook until the cauliflower begins to soften, about 5 minutes.
Break the tomatoes into the pot, allowing the juices within to fall into the sauce (discard the juice in the can).
Mix well, reduce the heat to low, and
simmer gently until the cauliflower is tender and begins to break apart, about
10 minutes. Season with salt and pepper.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook, stirring occasionally, until it is almost al dente. Lift the cooked pasta out
of the water and add it to the cauliflower mixture to finish cooking in the sauce.
Add enough of the pasta cooking water to loosen the sauce, about 1/2 cup, and increase the heat to medium-high.
Add the parsley and half of the pecorino
and cook, stirring to coat the pasta with cauliflower sauce. When the pasta is al dente, remove the pot from the heat.
Meanwhile, preheat the broiler. In a small bowl, mix the bread crumbs, butter, and the remaining pecorino.
Transfer the pasta and sauce to a shallow
baking dish. Spoon an even layer of the bread crumbs over the pasta. Brown the bread crumbs under the broiler, about 3 minutes.
Let the pasta rest for 5 minutes, then serve.