Recipe courtesy of Joanne Stage

Pasta a la Mama

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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.
  2. Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
  3. Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

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