PARMIGIANO RIGATONI WITH CAULFLOWER

PARMIGIANO RIGATONI WITH CAULFLOWER image

Categories Pasta

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 large garlic clove
1 cup heavy cream
kosher salt ad freshly ground pepper
3/4 pound rigatoni
1 head cauliflower cut into 1 inch florets
1/2 cup freshly grated parmigiano-reggiano cheese
3 ounces sliced prosciutto, cut into 1/4 inch wide ribbons

Steps:

1. Preheat the broiler. Bring a large pot of salted water to a boil. In a meduin skillet, heat 1 tablespoon of olive oil. Add the garlic and cook over very low heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, 2 minutes, Season garlic cream with sal7t and pepper 2. Cook rigatoni until al dente; about 6 minutes before rigatoni is done, add the cauliflower florets to the pot. Drain reserving 1 cup of pasta water. 3. Return regatoni and cauliflower to the pot. Add the garlic cream, the prosciutto, parm, and 2 tablespoons pasta water. toss until pasta is cooked - 2 to 5 minutes.