Pasta With Cauliflower in a Spicy Pink Sauce

In 'Cucina Simpatica'

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  cups  chopped canned tomatoes in heavy  puree
• 1 1⁄2 cups heavy cream
• 1⁄2 cup  freshly grated pecorino romano cheese (1 1/2 ounces)
• 1⁄2 cup  coarsely shredded fontina (1 1/2 ounces)
• 2  tablespoons ricotta cheese
• 1 -2  jalapeno pepper, seeded and chopped
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon kosher salt
• 1  medium head cauliflower, coarsely chopped
• 1  lb pasta shells (conchiglie rigate or penne rigate)
• 3  tablespoons unsalted butter

Directions

1. Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.
2. In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
3. Drop the cauliflower and pasta into the boiling water for 4 minutes.
4. Drain, then add them to the mixing bowl; toss to combine.
5. Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
6. Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.