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Рецепт Rigatoni With Tuscan Style Cauliflower And Pecorino

by Global Cookbook

Ингредиенты

6 quart Water 2 Tbsp. Salt 4 Tbsp. Virgin extra virgin olive oil 1 med Red onion thinly sliced 6 x Mint leaves 1/2 Tbsp. Crushed red pepper

1 1/4 lb Cauliflower head 1 lb Rigatoni pasta preferably Italian 1/2 c. Grated Pecorino cheese 2 Tbsp. Freshly-grnd black pepper 1/4 c. Finely minced Italian parsley

Инструкции

1. Bring water to boil in a large spaghetti pot and add in salt.
2. In a 14- to 18-inch saute/fry pan, heat oil till just smoking and add in onion, mint and red pepper. Cook till soft, about 5 to 6 min.
3. Meanwhile, remove leaves and base core from cauliflower and chop into 1/4-inch pcs. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pcs into the saute/fry pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 min, till cauliflower is softened and light brown but not mushy.
4. Cook the rigatoni according to package instructions till al dente, about 8 to 12 min, and drain in colander. Toss warm pasta into pan with cauliflower and add in grated cheese, black pepper and parsley. Toss to coat and serve immediately.
5. This recipe yields 4 servings.

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