Rigatoni With Tuscan-Style Cauliflower And Pecorino

Recipe Ingredients

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		Cauliflower - about 1 to 1-1/4 lbs
1 lb	454g / 16oz	Rigatoni pasta - preferably italian
1/2 cup	73g / 2.6oz	Pecorino cheese - grated
2 tablespoons	30ml	Freshly ground black pepper
1		Italian parsley - finely chopped

Recipe Instructions

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14- to 18-inch sauteepan, 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 sauteepan 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.

Source:
Molto Mario

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