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Name: Rigatoni with Tuscan-Style Cauliflower and Pecorino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 md Red onion, thinly sliced; 1/2 c Grated Pecorino cheese; 1/2 tb Crushed red pepper; 2 tb Black Pepper freshly ground; 6 Mint leaves; 4 tb Virgin olive oil; 1 bn Italian parsley, finely; 1 5-inch head of cauliflower,;; 1 lb Rigatoni pasta,; preferably

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INGREDIENTS

1 md Red onion, thinly sliced
1/2 c Grated Pecorino cheese
1/2 tb Crushed red pepper
2 tb Black Pepper ; freshly ground
6 Mint leaves
4 tb Virgin olive oil
1 bn Italian parsley, finely
1 5-inch head of cauliflower,;
1 lb Rigatoni pasta,; preferably

Servings

INSTRUCTIONS

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes. Meanwhile, remove leaves and base core from cauliflower and chop into 1/4-inch pieces. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pieces into the sautJ pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy. Cook the rigatoni according to package instructions until ?al dente@, about 8 to 12 minutes, and drain in colander. Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5676 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:26 -0400 From: Meg Antczak

NOTES

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Rigatoni with Tuscan-Style Cauliflower and Pecorino

1 md Red onion, thinly sliced
1/2 c Grated Pecorino cheese
1/2 tb Crushed red pepper
2 tb Black Pepper freshly ground
6 Mint leaves
4 tb Virgin olive oil
1 bn Italian parsley, finely
1 5-inch head of cauliflower,;
1 lb Rigatoni pasta,; preferably

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons  salt.    In a 14- to 18-inch saute pan, heat oil until just smoking and add onion,  mint and red pepper. Cook until soft, about 5 to 6 minutes.    Meanwhile, remove leaves and base core from cauliflower and chop into  1/4-inch pieces. Break the florets away from the central core and size them  similarly. Cut the core into 1/4-inch coins and throw all the pieces into  the sautJ pan with the onions. Lower the heat to medium and cook, stirring  regularly for about 12 to 15 minutes, until cauliflower is softened and  light brown but not mushy.    Cook the rigatoni according to package instructions until ?al dente@, about  8 to 12 minutes, and drain in colander. Toss hot pasta into pan with  cauliflower and add grated cheese, black pepper and parsley. Toss to coat  and serve immediately.    Yield: 4 servings  Recipe By     :MOLTO MARIO SHOW #MB5676    Posted to MC-Recipe Digest V1 #258    Date: Fri, 25 Oct 1996 14:26:26 -0400    From: Meg Antczak <meginny@node1.frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (537g)
Recipe Makes: 1 Servings

Calories: 524
Calories from Fat: 495 (94%)

Amt Per Serving		% DV

	Total Fat 55g	73 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 39.6g
	Polyunsanturated Fat 6.1g
Cholesterol 0mg		0 %
Sodium 11.5mg		0 %
Potassium 276mg		7 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 5g	20 %
	Sugars, other 5.8g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 524

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