Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5)
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...
Keywords
- 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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Cooking tools:
- Blender
- Food processor
- Dutch oven
- Grater
- Oven
- Stove
- Pot
- Baking dish
- Baking sheet
- Wooden spoon
- Colander
- Measuring cup
- Measuring spoon
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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