Pasta with Cauliflower in a Spicy Pink Sauce | Saveur

Ingredients

• 3 cups chopped canned tomatoes in heavy puree
• 1 ¹⁄₂ cups heavy cream
• ¹⁄₂ cup freshly grated Pecorino Romano
• ¹⁄₂ cup coarsely shredded Fontina
• 2 tbsp. ricotta
• 1-2 jalapeno peppers, seeded and chopped
• 1 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1 medium cauliflower, coarsely chopped
• 1 lb. imported conchiglie rigate or penne rigate
• 3 tbsp. unsalted butter