Penne, Cauliflower, Bacon, & Creamy Tomato

Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

This is from an issue of Food & Wine magazine. I always love pasta dishes. It's a *very* large recipe, so if you want, you can halve it or whatever.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. In a large, rimmed baking sheet, toss cauliflower with EVO and season with salt and pepper.
  3. Roast for 40 minutes, until tender and browned.
  4. Cool.
  5. In large skillet, in 2 batches, crisp bacon 4 minutes per side.
  6. Drain and coarsely chop.
  7. Butter 2 large shallow baking dishes.
  8. In large pot of boiling water, cook penne until al dente; drain.
  9. Return penne to pot.
  10. Stir in cauliflower, tomatoes, cream, garlic, thyme, red pepper, 2 c Fontina, and Parmesan.
  11. Season with S&P.
  12. Move to baking dishes.
  13. Sprinkle with remaining Fontina and 2 T Parmesan.
  14. Bake 15 min.

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