Rigatoni With Tuscan-Style Cauliflower And Pecorino

Recipe Ingredients

6		Water
2 tablespoons	30ml	Salt
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced (medium)
6		Mint leaves
1/2 tablespoon	7.5ml	Crushed red pepper
1 1/4 lbs	567g / 20oz	Cauliflower head
1 lb	454g / 16oz	Rigatoni pasta
		= (preferably Italian)
1/2 cup	73g / 2.6oz	Grated Pecorino cheese
2 tablespoons	30ml	Freshly-ground black pepper
1/4 cup	36g / 1.3oz	Finely chopped Italian parsley

Recipe Instructions

Bring water to boil in a large spaghetti pot and add salt.

In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into 1/4-inch pieces. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pieces into the saute pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

Cook the rigatoni according to package instructions until al dente, about 8 to 12 minutes, and drain in colander. Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5676) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.