Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5)

Name: Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5)
Ingredients: 3 Tbs. olive oil; 2 (28-oz.) cans whole tomatoes; 1 large yellow onion, halved and thinly sliced; 1-1/4 tsp. kosher salt; 2 cloves garlic, minced (I used 4 cloves and thought it was perfect); 1/2 cup heavy cream; 1/4 cup chopped fresh flat-leaf parsley; 1/2 tsp. crushed red pepper flakes; 1 lb. rigatoni; 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups); olive oil; 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina); 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

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This recipe is slightly adapted from Fine Cooking Magazine. I made this on a work night, and was pleased with how quickly this came to together. I have to say that the...

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Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce
recipe
Pasta Main Dish
cauliflower
rigatoni
Shaped Pasta
Fruits
Vegetables and Other Produce
Courses
vegetable
main dish
Main Ingredients
meal
Pasta and Noodle

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Ingredients

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)