RecipesMagazine

Cook the Book: Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs

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.

Instructions

1
Heat the oil over medium-high heat in a large heavy-bottomed pot.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
PotPot
2
Add the onion, carrot, celery, and garlic. Fry the soffritto, stirring often, until the
Ingredients you will need
CarrotCarrot
CeleryCelery
GarlicGarlic
OnionOnion
3
vegetables soften, about 10 minutes.
Ingredients you will need
VegetableVegetable
4
Add the cauliflower and mix thoroughly. Season with salt, pepper, and peperoncini. Cook until the cauliflower begins to soften, about 5 minutes.
Ingredients you will need
CauliflowerCauliflower
PeperonciniPeperoncini
PepperPepper
SaltSalt
5
Break the tomatoes into the pot, allowing the juices within to fall into the sauce (discard the juice in the can).
Ingredients you will need
TomatoTomato
JuiceJuice
SauceSauce
Equipment you will use
PotPot
6
Mix well, reduce the heat to low, and
7
simmer gently until the cauliflower is tender and begins to break apart, about
Ingredients you will need
CauliflowerCauliflower
8
10 minutes. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
9
Bring a large pot of salted water to a boil over high heat.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
10
Add the pasta and cook, stirring occasionally, until it is almost al dente. Lift the cooked pasta out
Ingredients you will need
PastaPasta
11
of the water and add it to the cauliflower mixture to finish cooking in the sauce.
Ingredients you will need
CauliflowerCauliflower
SauceSauce
WaterWater
12
Add enough of the pasta cooking water to loosen the sauce, about 1/2 cup, and increase the heat to medium-high.
Ingredients you will need
PastaPasta
SauceSauce
WaterWater
13
Add the parsley and half of the pecorino
Ingredients you will need
PecorinoPecorino
ParsleyParsley
14
and cook, stirring to coat the pasta with cauliflower sauce. When the pasta is al dente, remove the pot from the heat.
Ingredients you will need
CauliflowerCauliflower
PastaPasta
SauceSauce
Equipment you will use
PotPot
15
Meanwhile, preheat the broiler. In a small bowl, mix the bread crumbs, butter, and the remaining pecorino.
Ingredients you will need
BreadcrumbsBreadcrumbs
PecorinoPecorino
ButterButter
Equipment you will use
BroilerBroiler
BowlBowl
16
Transfer the pasta and sauce to a shallow
Ingredients you will need
PastaPasta
SauceSauce
17
baking dish. Spoon an even layer of the bread crumbs over the pasta. Brown the bread crumbs under the broiler, about 3 minutes.
Ingredients you will need
BreadcrumbsBreadcrumbs
PastaPasta
Equipment you will use
Baking PanBaking Pan
BroilerBroiler
18
Let the pasta rest for 5 minutes, then serve.
Ingredients you will need
PastaPasta
DifficultyExpert
Ready In45 m.
Servings4
Health Score54
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
Pan Fried Chicken, Parsley Pan Jus
Pineapple Ham Sandwiches
Turkey Taco Salad
Blackened Tuna Steaks with Mango Salsa
Apricot Pork Medallions
Autumn Pot Roast II
Pulled Pork Sandwiches
Italian Garden Frittata
Rosemary Chicken with Spinach & Beans
Tortellini and Ham
Related recipes
Marinated Antipasto Platter
Pan Fried Chicken, Parsley Pan Jus
Sun-Dried Tomato Pesto
Pineapple Ham Sandwiches
Magazine
Pan Fried Chicken, Parsley Pan Jus
Sun-Dried Tomato Pesto
Pineapple Ham Sandwiches
Carmel's Stuffing
Herb Potato Salad
Lemon Poppy Seed Muffins I
Mexican Beef 'n Cornbread
White Cheddar Cheese Sauce
California Avocado Salad
Blackened Tuna Steaks with Mango Salsa