Penne with Cauliflower, Bacon and Creamy Tomato Sauce Recipe

Name: Penne with Cauliflower, Bacon and Creamy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/2-pound head of cauliflower, cut into 1-inch florets; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 pound thick-sliced bacon; 2 pounds penne; One 28-ounce can crushed tomatoes; 2 1/2 cups heavy cream; 2 garlic cloves, minced; 2 teaspoons chopped thyme; 1 teaspoon crushed red pepper; 2 1/2 cups shredded Italian Fontina cheese (14 ounces); 3/4 cup plus 2 tablespoons freshly grated Parmesan cheese; 1/4 cup chopped flat-leaf parsley

Servings: persons

One 2 1/2-pound head of cauliflower, cut into 1-inch florets
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound thick-sliced bacon
2 pounds penne
One 28-ounce can crushed tomatoes
2 1/2 cups heavy cream
2 garlic cloves, minced
2 teaspoons chopped thyme
1 teaspoon crushed red pepper
2 1/2 cups shredded Italian Fontina cheese (14 ounces)
3/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley

1
Preheat the oven to 450.
2
On a large rimmed baking sheet, toss the cauliflower with the olive oil and season with salt and pepper.
3
Roast for 40 minutes, or until tender and browned; let cool.
4
Meanwhile, in a large skillet, working in 2 batches, cook the bacon over moderate heat until crisp, about 4 minutes per side.
5
Drain on paper towels, then coarsely chop the bacon.
6
Butter 2 large shallow baking dishes.
7
In a large pot of boiling salted water, cook the penne just until al dente; drain.
8
Return the penne to the pot.
9
Stir in the cauliflower, tomatoes, cream, garlic, thyme, crushed red pepper, 2 cups of the Fontina cheese and 3/4 cup of the Parmesan; season with salt and pepper.
10
Transfer the pasta to the prepared baking dishes and sprinkle with the remaining 1/2 cup of Fontina and 2 tablespoons of Parmesan.
11
Bake for 15 minutes, or until bubbling and lightly browned.
12
Sprinkle the pasta with the parsley and chopped bacon and serve.

1641

kcal

Calories

138

Fat

Carbs

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 13 ingredients. The key ingredients include: One 2 1/2-pound head of cauliflower, cut into 1-inch florets, 2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 1 pound thick-sliced bacon, and more.

Yes, Penne with Cauliflower, Bacon and Creamy Tomato Sauce 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.

Penne with Cauliflower, Bacon and Creamy Tomato Sauce

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