Pasta with Cauliflower in a Spicy Pink Sauce

Name: Pasta with Cauliflower in a Spicy Pink Sauce
Total time: PT0D0H0M
Yield: serves 6 to 8 as an appetizer
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

Serves
serves 6 to 8 as an appetizer

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.

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

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Instructions

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.