Cook The Book: Rigatoni With Cauliflower, Pecorino, Hot Pepper, And Bread Crumbs

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   Heat the oil over medium-high heat in a large heavy-bottomed pot. Add the onion, carrot, celery, and garlic. Fry the soffritto, stirring often, until the

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   vegetables soften, about 10 minutes.

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   Add the cauliflower and mix thoroughly. Season with salt, pepper, and peperoncini. Cook until the cauliflower begins to soften, about 5 minutes.

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   Break the tomatoes into the pot, allowing the juices within to fall into the sauce (discard the juice in the can). Mix well, reduce the heat to low, and

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   simmer gently until the cauliflower is tender and begins to break apart, about

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   10 minutes. Season with salt and pepper.

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   Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until it is almost al dente. Lift the cooked pasta out

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   of the water and add it to the cauliflower mixture to finish cooking in the sauce.

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   Add enough of the pasta cooking water to loosen the sauce, about 1/2 cup, and increase the heat to medium-high. Add the parsley and half of the pecorino

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    and cook, stirring to coat the pasta with cauliflower sauce. When the pasta is al dente, remove the pot from the heat.

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    Meanwhile, preheat the broiler. In a small bowl, mix the bread crumbs, butter, and the remaining pecorino. Transfer the pasta and sauce to a shallow

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    baking dish. Spoon an even layer of the bread crumbs over the pasta. Brown the bread crumbs under the broiler, about 3 minutes. Let the pasta rest for 5 minutes, then serve.

* Per serving · 4 servings · Values may vary.