Our whole family enjoyed this flavorful pasta that I cooked tonight. Despite the chicken broth, this is a relatively dry pasta, but it is very flavorful. We added the crushed red peppers at the end because some of our kids can't take the heat, but I thought they added an important dimension. If your rushed for time, you can skip roasting the cauliflower and just saute it in the pan for about 8 minutes before adding the prosciutto. I like the roasted flavor though, so if you have time I'd recommend it.
- 3/4 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
- 1/4 teaspoon salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 extra large head cauliflower (3 lb), cut into 1-inch-wide florets (8 cups)
- 3 oz sliced prosciutto, chopped (or substitute pancetta or bacon)
- 6 garlic cloves, finely chopped
- 1 1/2 cups chicken broth
- 1 lb pasta (I used Barilla Plus Penne, but would be good with rotini, linguini, fettucini, or just about any pasta)
- 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon dried hot red pepper flakes (added or reserved till end if serving children)
- Preheat oven to 425 F. Combine cauliflower florets, salt, 3 Tbsp olive oil, and 2 cloves chopped garlic in a bowl and toss. Put on a baking sheet and roast for 30 minutes.
- Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a large skillet and cook over medium heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
- When the cauliflower is out of the oven, heat the remaining oil in a skillet over moderately high heat until hot but not smoking. Then sautÃ© the prosciutto and cauliflower, stirring occasionally, for about 3 minutes. Stir in the remaining garlic and red pepper flakes and saute for 1 minute. Add the broth, reduce to simmer, and partially cover the pan. Stir occasionally until the cauliflower is tender, about 6 minutes.
- While the sauce simmers, cook the pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then pour into a colander to drain.
- Stir the parmesan into the sauce and simmer 1 minute.
- Toss pasta with the cauliflower mixture and parsley in a large bowl, then sprinkle with the bread crumbs. Serve with additional cheese.
|Amount Per Serving||%DV|
|Serving Size 184g|
|Recipe makes 6 servings|
|Calories from Fat 186||35%|
|Total Fat 21.06g||26%|
|Saturated Fat 3.44g||14%|
|Trans Fat 0.0g|
|Total Carbs 67.59g||18%|
|Dietary Fiber 3.4g||11%|