Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon Recipe

Name: Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ tablespoons extra virgin olive oil; 1 large garlic clove, thinly sliced; 1 cup heavy cream; kosher salt & freshly ground black pepper; crushed red pepper flakes (optional); 34 lb rigatoni pasta; 2 (1 3/4 lb) cauliflower, cut into 1-inch florets; 1 cup panko breadcrumbs (Japanese bread crumbs); ½ cup freshly grated parmigiano-reggiano cheese; 3 ounces cooked crispy bacon (don't make the bacon pieces too small)

Servings: persons

3 ½ tablespoons extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
kosher salt & freshly ground black pepper
crushed red pepper flakes (optional)
34 lb rigatoni pasta
2 (1 3/4 lb) cauliflower, cut into 1-inch florets
1 cup panko breadcrumbs (Japanese bread crumbs)
½ cup freshly grated parmigiano-reggiano cheese
3 ounces cooked crispy bacon (don't make the bacon pieces too small)

1
Preheat the broiler.
2
Bring a large pot of salted water to a boil.
3
In a medium skillet, heat 1 tablespoon of the olive oil.
4
Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
5
Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
6
Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
7
Drain, reserving 2 tablespoons of the pasta cooking water.
8
Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
9
Return the rigatoni and cauliflower to the pot.
10
Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
11
Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
12
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
13
Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
14
Enjoy!

14936

kcal

Calories

126

Fat

2882

Carbs

519

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ½ tablespoons extra virgin olive oil, 1 large garlic clove, thinly sliced, 1 cup heavy cream, kosher salt & freshly ground black pepper, and more.

Yes, Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon

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