Receta Baked Rigatoni with Roasted Cauliflower In A Spicy Pink Sauce
Before I talk about this recipe, I want to thank "Emily White Designs" for my blog makeover. I loved the first design that she created for me, almost three years ago. I just felt ready for a new and fresh look. I love it, I hope you find it to be user-friendly.
Once you saute' onion, garlic& red pepper flakes, you add the pureed tomatoes and 1/2 cup of heavy cream-- and that' s not a lot of cream, considering this recipe makes 8-10 servings. (Next time, I'll cut the recipe in half).
The original recipe cooks the cauliflower in the pasta water. Roasted veggies are my favorite way to prepare them as a side dish. So, I drizzled olive oil on cauliflower florets and roasted them (on a baking sheet) , to al dente, for about 15-20 minutes. If you hate cauliflower, no worries! Just use broccoli, or squash-- or use sausage, if you wish. You can't go wrong, because the sauce is full of flavor and is so simple to make! I cleaned out my fridge by using a Quattro-Formagio (four-cheese) package from Trader Joe's and a small wedge of Fontina cheese (which I grated, of course) You can use whatever cheeses you like, but I'd stick to a white cheese. Some freshly grated Parmigiano- Reggiano completed the topping.
TASTING NOTES: We enjoy vegetarian dinners, and I loved the "crunch" and texture of the cauliflower. I doubled the amount of fresh garlic, and it was perfect. I didn't find the sauce to have a lot of spicy heat, so don't be afraid to kick it up if you prefer. The next day, this pasta reheated well as leftovers. The pink sauce is a keeper! From start to finish, this dinner was on the table in about 45 minutes. I hope you give this simple dinner a try. I'm sure glad that I did.