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Rigatoni with cauliflower and bread crumbs

Servings:
6 servings
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Ingredients

  • 5 1/2 pound dried rigatoni, or other large tubular pasta
  • 3 cup cauliflower florets
  • 1/2 cup olive oil
  • 2 cup large garlic cloves, chopped
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 1/4 stick salted butter
  • 3/4 cup toasted fine bread crumbs

Preparation

Baking Directions:

Bring a large pot of lightly salted water to a boil and cook the pasta and cauliflower florets for about 6 minutes, until both are barely al dente.

Drain, reserving 1 cup of the cooking water.

In large saute pan, heat the olive oil over medium heat.

Add the garlic and saute for about 1 minute, until golden.

Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, cauliflower, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.

Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.

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