Pasta with Cauliflower in a Spicy Pink Sauce

By polloazul

Ingredients

• 3 cups chopped canned tomatoes in heavy puree
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated Pecorino Romano
• 1/2 cup coarsely shredded Fontina
• 2 tbsp. ricotta
• 1-2 jalapeno peppers, seeded and chopped
• 1 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1 medium cauliflower, coarsely chopped
• 1 lb. imported conchiglie rigate or penne rigate
• 3 tbsp. unsalted butter

Details

Adapted from saveur.com

Preparation

Step 1

1. Preheat the oven to 500°F and bring 5 quarts of salted water to boil in a stockpot.

2. In a mixing bowl combine the tomatoes, cream, cheeses, peppers, and salt. Drop the cauliflower and pasta into the boiling water for 4 minutes. Drain, add them to the mixing bowl, and toss to combine.

4. Transfer the mixture to 6 to 8 individual, shallow, 1½-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.