Pasta with Cauliflower in a Spicy Pink Sauce

Pasta with Cauliflower in a Spicy Pink Sauce

Pasta with Cauliflower in a Spicy Pink Sauce

Earthy sweet cauliflower adds body to this comforting pasta baked in a comforting, spicy tomato-cream sauce. Get the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »Tim Mazurek

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.

Pasta with Cauliflower in a Spicy Pink Sauce
Cauliflower and pasta is baked in a spicy tomato-cream in this comforting recipe.
Yield: serves 6 to 8 as an appetizer

Ingredients

  • 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

Instructions

  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.
  3. Transfer the mixture to 6 to 8 individual, shallow, 1 12-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.