Things that are certain:
- Dogs make life better.
- There will always be cups to wash.
- No matter how much flavor a dish has, Paul will still add salt.
- There isn’t a shampoo, conditioner, oil, gel, mousse, spray, or cream, that will make my hair straight.
- After the floor is mopped, someone will spill something on it. Within an hour.
- Bananas will turn brown before I eat them, which means I always have banana bread in the house.
- I want to sell my kids to the gypsies at least once a day.
- Those same kids will also make me laugh out loud and melt my heart each day.
- Cookies could solve world peace. (Seriously. Has anyone ever really tried?)
- There will never be a time when I don’t have a stack of new pasta recipes to try.
And this recipe in particular bumped many others out of the way…others that have been in the stack for months, patiently waiting their turn.
But come on. I couldn’t resist making this asap. How can combining garlic, cream, Parmesan, Prosciutto, and cauliflower be bad? – It can’t. Then add all those fantastic ingredients to some pasta, topped with crispy bread crumbs, and you’ve got a winner.
11. I will make this again.
Parmesan-Crusted Rigatoni with Cauliflower & Prosciutto
Prep time: 15 minutes
Cook time: 20 minutes
• 1 pound rigatoni
• 1 large head of cauliflower, cut into 1-inch florets
• 3 1/2 tablespoons extra-virgin olive oil
• 3 large garlic cloves, chopped
• 1 1/2 cups heavy cream
• 6 ounces sliced prosciutto, cut into thick ribbons
• 1 cup Panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tablespoon finely chopped fresh rosemary
• Salt and pepper
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain and set aside.
In the same pot, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat for 1 minute until lightly golden. Add the cream and simmer until slightly thickened, about 2 minutes. Season with salt and pepper.
Return the rigatoni and cauliflower to the pot. Add the prosciutto; toss to coat and warm through, 2-3 minutes.
Meanwhile, preheat the broiler. And in a medium bowl, toss the Panko, Parmesan cheese, rosemary, and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
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.
(adapted from Food and Wine)