Best Parmigiano Crusted Rigatoni Wcauliflower Bacon Recipes

Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon image

Provided by Manami

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 tablespoons extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
kosher salt & freshly ground black pepper
crushed red pepper flakes (optional)
3/4 lb rigatoni pasta
2 (1 3/4 lb) cauliflower, cut into 1-inch florets
1 cup panko breadcrumbs (Japanese bread crumbs)
1/2 cup freshly grated parmigiano-reggiano cheese
3 ounces cooked crispy bacon (don't make the bacon pieces too small)

Steps:

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!

Nutrition Facts : Calories 984.1, Fat 52.5, SaturatedFat 21.9, Cholesterol 175, Sodium 704.4, Carbohydrate 102.5, Fiber 12, Sugar 11, Protein 30.9

Parmigiano Crusted Rigatoni with Cauliflower image

Provided by Lynnda Cloutier

Categories Pasta

Number Of Ingredients 9

3 1/2 t. extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
kosher salt and freshly ground pepper
3/4 lb. rigatoni
one 1 3/4 lb. head of cauliflower, cut into 1 inch florets
1 cup panko (japanese breadcrumbs)
1/2 cup freshly grated parmigiano reggiano cheese
3 oz. sliced prosciutto, cut into 1/4 inch wide ribbons

Steps:

1. Preheat broiler. Bring a large pot of salted water to a boil. IN medium skillet, heat 1 T. of the olive oil. Add the garlic and cook over medium heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper. Cook rigatoni until al dente; about 6 minutes before the rigatoni is done, add cauliflower florets to pot. Drain, reserving 2 T. of the pasta cooking water. Meanwhile, in medium bowl, toss panko with Parmigiano and remaining 2 1/2 T. olive oil; season with salt and pepper. Return rigatoni and cauliflower to pot. Add garlic cream, the prosciutto and the reserved pasta water and toss until pasta is coated. Scrape pasta into large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly until topping is evenly browned. Serve hot.