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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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