Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon Recipe
Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni t
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Cooking tools:
- Oven
- Pot
- Skillet
- Colander
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Baking dish
- Tongs
Ingredients
- 3 1/2 tablespoons extra virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- kosher salt
- freshly ground black pepper
- crushed red pepper flakes (optional)
- 3/4 lb rigatoni pasta
- 2 (1 3/4 lb) cauliflower, cut into 1-inch florets
- 1 cup panko breadcrumbs (Japanese bread crumbs)
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 3 ounces cooked crispy bacon (don't make the bacon pieces too small)
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