Mario's Whole Grain Rigatoni

By caligma

Ingredients

• 4 Tbsp. virgin oil oil
• 1 Medium red onion, thinly sliced
• 6 mint leaves
• 1/2 tsp. crushed red pepper
• 1 5 inch jead of cauliflower, about 1 to 1 1/4 lbs.
• 1 pound Rigatoni (whole Wheat)
• 1/2 cup grated pecorino cheese
• 1 bunch Italian parsley, chopped to yield 1/2 cup.

Details

Servings 4

Preparation

Step 1

1. Bring 6 quarts water to boil in a large pot and add 2 tbsp.salt

2 In a medium saute' pan, heat oil; add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

3 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 regulary for 12 to 15 minutes, until cauliflower is softened and light brown.

4 Cook the rigatoni according to package instructions until al dente and drain in colander, but reserve some of the pasta water. Toss hot pasta with a bit of the cooking water into pan with cauliflower and add grated cheese, black pepper and parsley.
Toss to coat and serve immediately.