Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Total: 30 min

Servings 4

Food and Wine Cookbook

Ingredients:

3 ½ tablespoons extra-virgin olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt and freshly ground black pepper

¾ pound rigatoni

One 1 ¾ pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

½ cup freshly grated Parmigiano Reggiano cheese

3 ounces sliced prosciutto, cut into ¼-inch-wide ribbons

Directions:

1. 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 sliced garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper.

2. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain the pasta and cauliflower, reserving 2 tablespoons of the cooking water.

3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 ½ tablespoons of olive oil. Season with salt and pepper.

4. Return the rigatoni and the cauliflower to the pot. Add the garlic cream, the prosciutto and the 2 tablespoons of 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.

NOTES: I used about tablespoon of chopped garlic, added about a ½ cup of half-n-half and doubled the Parmigiano cheese. You might also want to add about 1 teaspoon garlic salt. The is really good the second day.