Pasta with Cauliflower in a Spicy Pink Sauce

  • Serves

    serves 6 to 8 as an appetizer


Cauliflower and pasta is baked in a spicy tomato-cream sauce in this comforting recipe adapted from Johanne Killeen and George Germon's Cucina Simpatica (Harper Collins, 1991) by Tim Mazurek for his column Cucina Simpatica.


  • 3 cups chopped canned tomatoes in heavy puree
  • 1 12 cups heavy cream
  • 12 cup freshly grated Pecorino Romano
  • 12 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


Step 1

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

Step 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.

Step 3

Transfer the mixture to 6 to 8 individual, shallow, 1 1⁄2-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.

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