Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon

Recipe by Manami
READY IN: 30mins




  • Preheat the broiler.
  • Bring a large pot of salted water to a boil.
  • In a medium skillet, heat 1 tablespoon of the olive oil.
  • Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
  • Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
  • Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
  • Drain, reserving 2 tablespoons of the pasta cooking water.
  • Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
  • Return the rigatoni and cauliflower to the pot.
  • Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
  • Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
  • Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
  • Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
  • Enjoy!