Penne, Cauliflower, Bacon, & Creamy Tomato

"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."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
12
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I am a 17 year old who loves to cook and bake (and actually understands the differences between the two!) I have a passion for food that sometimes baffles my friends, but they're always appreciative of my desire to try new and interesting recipes. A junior in high school, I fill my time outside of school with the National Honor Society, German club, the school's literary magazine, band/symphony orchestra (I play the oboe), and the color/winter guard (see wgi.org or tcgc.org for info). I love reading, writing, drawing, and Monopoly and am also a firm liberal in a land rank with conservative Republicans. As a result, I eagerly await my 18th birthday, when my voice will finally be heard. In the meantime, I satisfy my political urges through MoveOn.org, a movement whose main focus is to persuade the Congress to formally censure President Bush for his mistakes in misleading the public in certain areas regarding terrorism and Iraq.
 
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