Parmesan-Crusted Rigatoni with Cauliflower and Prosciutto

Parmesan-Crusted Rigatoni with Cauliflower & Prosciutto
Serves 4-6
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients
• 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

Directions
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)

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