Best Rigatoni With Cauliflower And Tomato Sauce Recipes

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CREAMY CAULIFLOWER RIGATONI PASTA



Creamy Cauliflower Rigatoni Pasta image

Rigatoni pasta in a creamy cauliflower sauce served with crisp, golden garlic breadcrumbs is an easy, delicious vegetarian dinner recipe.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 15

500 g (1lb) cauliflower (chopped )
1 onion (finely chopped)
4 garlic cloves (crushed )
1 tsp dried thyme
pinch chilli flakes
1 cup stock/water
1 cup cream
salt and pepper
2 tbsp butter
2 garlic cloves (crushed)
2 cups grated ciabatta bread (or use any fresh breadcrumbs of your choice )
salt and pepper
500 g (1lb) rigatoni pasta
parmesan
fresh parsley (chopped)

Steps:

  • In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion.
  • Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower.
  • Sauté until the cauliflower starts to soften then pour in the stock or water.
  • Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft.
  • Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
  • In a frying pan set over medium high heat, melt the butter.
  • Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden.
  • Season with salt and pepper and set aside.
  • Bring a large pot of salted water to the boil.
  • Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente.
  • Reserve 1 cup of cooking water then drain.
  • Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
  • Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.

Nutrition Facts : Calories 592 kcal, Carbohydrate 106 g, Protein 21 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 72 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 3 g, ServingSize 1 serving

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE



Rigatoni with Cauliflower and Tomato Sauce image

To vary this flavorful dish, serve the sauce over another kind of pasta or brown rice.

Yield serves 8, 2 cups per serving

Number Of Ingredients 13

16 ounces dried rigatoni
2 tablespoons olive oil
1 20-ounce package frozen cauliflower florets (4 cups)
1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
3/4 cup coarsely chopped onion
1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
32 ounces marinara sauce (lowest sodium available)
2 cups water
1/4 cup dry red wine (regular or nonalcoholic)
1/8 teaspoon cayenne
Pepper to taste
3 tablespoons shredded or grated Parmesan cheese

Steps:

  • Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.
  • Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
  • Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
  • Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.
  • (Per Serving)
  • Calories: 388
  • Total Fat: 7.5g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.5g
  • Cholesterol: 1mg
  • Sodium: 472mg
  • Carbohydrates: 64g
  • Fiber: 7g
  • Sugars: 13g
  • Protein: 12g
  • Dietary Exchanges
  • 4 Starch
  • 1 Vegetable
  • 1 Fat

RIGATONI WITH CAULIFLOWER PUTTANESCA



Rigatoni with Cauliflower Puttanesca image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces mezzi rigatoni
1/3 cup extra-virgin olive oil, plus more for drizzling
1 head cauliflower, cut into small florets, core finely chopped
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
4 anchovy fillets (optional)
1 14-ounce can Italian cherry tomatoes, undrained
1 tablespoon capers, drained
1/4 cup pitted kalamata or niçoise olives, chopped
1 cup chopped fresh parsley
Grated parmesan cheese, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives.
  • Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.

Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 578 milligrams, Carbohydrate 75 grams, Fiber 7 grams, Protein 16 grams, Sugar 10 grams

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
  • Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
  • Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
  • Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
  • Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE



Rigatoni al Forno With Cauliflower and Broccoli Rabe image

This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna - a bit of a fussy project - but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups whole milk, or use half-and-half for a richer sauce
Kosher salt and black pepper
1/8 teaspoon grated nutmeg, or to taste
1 small bay leaf
3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
1 1/2 cups chopped onion, any kind
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 bay leaf or a few basil leaves
Kosher salt
Kosher salt
1 pound rigatoni
1 medium cauliflower, chopped (about 3 cups)
1 bunch broccoli rabe, chopped (about 3 cups)
3 garlic cloves, minced
2 teaspoons finely chopped rosemary
1/2 teaspoon red-pepper flakes
Black pepper
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 cup grated provolone (about 3 ounces), plus more for serving
1 cup grated Pecorino Romano (about 3 ounces), plus more for serving

Steps:

  • Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
  • When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
  • Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
  • Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
  • Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
  • Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
  • Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
  • Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
  • Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
  • To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.

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