Penne with Cauliflower, Fresh Tomato and Cream from The Classic Pasta Cookbook by Giuliano Hazan
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add the cauliflower and cook until tender, about 10 minutes. While the cauliflower is c...
Ingredients
- Salt
- ¼ teaspoon crushed red pepper
- 4 tablespoons butter
- 1 pound penne
- ⅓ cup yellow onions, finely chopped
- ¾ pound cauliflower, leaves and stem removed
- 1 pound fresh tomatoes, peeled and ½-inch diced
- ½ cup freshly grated Parmigiano-Reggiano
- ¾ cup heavy cream
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