Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Name: Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams cauliflower, cut into 1-inch florets; 1 large garlic clove, thinly sliced; 237 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 4 Tbsps extra-virgin olive oil; 237 milliliters panko (Japanese bread crumbs); 118 milliliters freshly grated Parmigiano-Reggiano cheese; 85 grams sliced prosciutto, cut into 1/4-inch-thick ribbons; 340 grams rigatoni

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto might be just the main course you are searching for. This recipe serves 4. One serving contains 877 calories, 25g of protein, and 49g of fat. Not From preparation to the plate, this recipe takes approximately 30 minutes. If you have kosher salt and pepper, garlic clove, rigatoni, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Broiler

Frying Pan

Pot

Add the garlic and cook over moderate heat until lightly golden, about 3 minutes.

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Garlic

Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

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Salt And Pepper

Cream

Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.

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Cauliflower Florets

Rigatoni

Equipment you will use

Pot

Drain, reserving 2 tablespoons of the pasta cooking water.

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Pasta

Water

Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.

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Salt And Pepper

Parmigiano Reggiano

Olive Oil

Cheese

Panko

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Bowl

Return the rigatoni and cauliflower to the pot.

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Cauliflower

Rigatoni

Equipment you will use

Pot

Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.

Ingredients you will need

Water

Prosciutto