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Receta Pasta with Cauliflower, Prosciutto, and Parmesan
by Nancy Miyasaki

Pasta with Cauliflower, Prosciutto, and Parmesan

Our whole family enjoyed this flavorful pasta that I cooked tonight. Despite the chicken broth, this is a relatively dry pasta, but it is very flavorful. We added the crushed red peppers at the end because some of our kids can't take the heat, but I thought they added an important dimension. If your rushed for time, you can skip roasting the cauliflower and just saute it in the pan for about 8 minutes before adding the prosciutto. I like the roasted flavor though, so if you have time I'd recommend it.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: Pinot Grigio

Ingredientes

  • 3/4 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 extra large head cauliflower (3 lb), cut into 1-inch-wide florets (8 cups)
  • 3 oz sliced prosciutto, chopped (or substitute pancetta or bacon)
  • 6 garlic cloves, finely chopped
  • 1 1/2 cups chicken broth
  • 1 lb pasta (I used Barilla Plus Penne, but would be good with rotini, linguini, fettucini, or just about any pasta)
  • 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon dried hot red pepper flakes (added or reserved till end if serving children)

Direcciones

  1. Preheat oven to 425 F. Combine cauliflower florets, salt, 3 Tbsp olive oil, and 2 cloves chopped garlic in a bowl and toss. Put on a baking sheet and roast for 30 minutes.
  2. Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a large skillet and cook over medium heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
  3. When the cauliflower is out of the oven, heat the remaining oil in a skillet over moderately high heat until hot but not smoking. Then sauté the prosciutto and cauliflower, stirring occasionally, for about 3 minutes. Stir in the remaining garlic and red pepper flakes and saute for 1 minute. Add the broth, reduce to simmer, and partially cover the pan. Stir occasionally until the cauliflower is tender, about 6 minutes.
  4. While the sauce simmers, cook the pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then pour into a colander to drain.
  5. Stir the parmesan into the sauce and simmer 1 minute.
  6. Toss pasta with the cauliflower mixture and parsley in a large bowl, then sprinkle with the bread crumbs. Serve with additional cheese.