Fusili with Cauliflower

By jeknudson

Ingredients

• 1 head cauliflower, cut into florets
• 1/4 About 1/4 cup olive oil
• 1/4 pound pancetta
• 1 red onion, finely chopped
• 2 - 3 large cloves garlic, thinly sliced
• 1 small red jalapeno or Fresno chile pepper, finely chopped, or a fat pinch crushed red pepper
• Salt and pepper
• 1 pound fusilli pasta
• 3 tablespoons tomato paste
• 1/2 cup dry white wine
• A fat handful flat-leaf parsley, finely chopped
• Freshly grated Parmigiano-Reggiano

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Bring a large pot of water to a boil. Add the cauliflower; cook until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to a bowl of ice water (reserve the cooking water). Let the cauliflower cool; drain. Boil the reserved water for the pasta.

In a large skillet, heat the oil over medium-high. Add the pancetta; cook, stirring often, until the fat renders, 2 to 3 minutes. Add the onion, garlic and chile; cook until softened, 3 to 4 minutes. Add the cauliflower; cook, stirring occasionally, until browned in spots, about 5 minutes.

Salt the boiling water. Add the pasta; cook to al dente. Reserve 1 cup of the starchy cooking water; drain the pasta.

Stir the tomato paste into the cauliflower mixture; cook for 1 minute. Add the wine; shake the skillet until the wine almost evaporates, 2 to 3 minutes. Add the pasta water, pasta and parsley; toss. Season with salt and pepper. Top with cheese.