Whole Grain Rigatoni
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tablespoons virgin olive oil
- 1 medium red onion, thinly sliced
- 6 mint leaves
- 1⁄2 teaspoon crushed red pepper flakes
- 1 head medium cauliflower, about 1 to 1 1/4 lbs
- 1 lb rigatoni pasta
- 1⁄2 cup grated pecorino cheese
- 2 teaspoons ground black pepper
- 1 bunch Italian parsley, finely chopped to yield 1/2 cup
directions
- Bring 6 quarts wter to boil in a large pot and add 2 tablespoons of salt.
- In a medium saute pan, heat oil; add onion, mint and red pepper. Cook until soft, about 5-6 minutes.
- Meanwhile, remove leaves and base core from cauliflower and chop into 1/4 inch pieces. Break the florets away from the central cored and size them similarly. Cut the core into 1/4 inch coins and throw all the pieces into the saute pain with the onions. Lower heat to medium and cook, stirring regularly for 12-15 minutes, until cauliflower is softened and light brown.
- Cook the rigatoni according to package instructions until al dente and drain in colander, but reserve some of the water. Toss hot pasta with a bit of the cooking water into pan with cauliflower and add grated cheese, black pepper and parsley. Serve immediately.
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