Rigatoni With Tuscan-Style Cauliflower And Pecorino

Rigatoni With Tuscan-Style Cauliflower And Pecorino
Rigatoni With Tuscan-Style Cauliflower And Pecorino

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    quarts water

  • 2

    tablespoons salt

  • 4

    tablespoons virgin olive oil

  • 1

    medium red onion thinly sliced

  • 6

    mint leaves

  • 1/2

    tablespoon crushed red pepper

  • 1 1/4

    pounds cauliflower head

  • 1

    pound rigatoni pasta (preferably Italian)

  • 1/2

    cup grated Pecorino cheese

  • 2

    tablespoons freshly-ground black pepper

  • 1/4

    cup finely chopped Italian parsley

Directions

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.

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