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.