Pasta a la Mama

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup good quality extra-virgin olive oil
  • 1 1/2 medium sweet onions, cut into medium dice
  • 1 large head cauliflower, cut into medium florets
  • 2 cloves garlic, minced
  • 1 pound rigatoni, cooked al dente
  • 3/4 cup Italian bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • Serving suggestion: loaf of Italian bread with butter
Directions
  • In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.

  • Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.

  • Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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