Baked Rigatoni With Roasted Cauliflower In A Spicy Pink Sauce Recipe 455

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BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)

Provided by Foodiewife

Number Of Ingredients 13



Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5) image

Steps:

  • Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

SPICY ROASTED CAULIFLOWER

This roasted cauliflower recipe is well spiced, not too much, just enough!

Provided by Seema

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 5



Spicy Roasted Cauliflower image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
  • Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g

1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
salt and ground black pepper to taste

BAKED RIGATONI WITH CAULIFLOWER IN A SPICY PINK SAUCE

Make and share this Baked Rigatoni With Cauliflower in a Spicy Pink Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12



Baked Rigatoni With Cauliflower in a Spicy Pink Sauce image

Steps:

  • Position rack in center of oven and preheat to 450 degrees.
  • Bring well-salted water to boil in a large pot with a pasta insert. Grease a 9x13" baking dish with 1 tablespoons olive oil.
  • Pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. In a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside.
  • Heat remainin 2 tablespoons olive oil in a 6-8 quart Dutch oven over medium-high heat. When oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. Push the onion to the side of the Dutch oven and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
  • Add pureed tomates and cream, plus remaining 1 teaspoons salt. Bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. Add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from heat.
  • Meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. Drain pasta, reserving pasta water in pot. Add pasta to sauce. Return water to a boil and add cauliflower to pot. Cook cauliflower until barely tender, about 2 minutes. Drain and add to sauce.
  • Add 1 1/2 cups of Fontina cheese to pasta mixture and toss well. Transfer to prepared baking dish and spread evenly. Top pasta with remaining 1 cup of Fontina cheese and then the Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is golden brown, about 15 minutes. Let pasta rest for 10 minutes before serving.

Nutrition Facts : Calories 745.7, Fat 35.5, SaturatedFat 17.3, Cholesterol 152.7, Sodium 964.7, Carbohydrate 78.7, Fiber 8.8, Sugar 14.6, Protein 31.5

3 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
1 lb yellow onion, halved and thinly sliced (about 3 medium)
1 1/4 teaspoons kosher salt
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf parsley
1/2 teaspoon crushed red pepper flakes
1 lb rigatoni pasta
4 cups cauliflower florets
10 ounces shredded Fontina cheese (about 2 1/2 cups)
2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

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