Pennette With Cauliflower Ragu Recipe

Name: Pennette With Cauliflower Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cauliflower (about 2 lbs); 14 oil oil; 1 medium white onion, cut into 1/4 inch dice; 3 garlic cloves, smashed and peeled; sea salt (Maldon or flaky sea salt); 1 ½ teaspoons hot red pepper flakes; 6 tablespoons unsaleted butter, cut into 6 pieces; kosher salt; 1 lb penne; ¾ cup fresh grated parmigiano-reggiano cheese, plus extra for serving; ½ cup coarse fresh breadcrumb, sauteed until golden brown; 1 ½ teaspoons minced fresh rosemary

Servings: persons

1 medium cauliflower (about 2 lbs)
14 oil oil
1 medium white onion, cut into 1/4 inch dice
3 garlic cloves, smashed and peeled
sea salt (Maldon or flaky sea salt)
1 ½ teaspoons hot red pepper flakes
6 tablespoons unsaleted butter, cut into 6 pieces
kosher salt
1 lb penne
¾ cup fresh grated parmigiano-reggiano cheese, plus extra for serving
½ cup coarse fresh breadcrumb, sauteed until golden brown
1 ½ teaspoons minced fresh rosemary

1
1.
2
Halve cauliflower.
3
Remove leaves and cut out core and reserve.
4
Cut cauliflower into small bite-size florets, reserving stalks.
5
Chop core, leaves and stalks.
6
2.
7
Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes.
8
Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18-20 minutes.
9
3.
10
Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat.
11
Reduce heat to gently simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22-25 minutes.
12
Add butter, stirring gently until it melts; season well with sea salt.
13
Remove from heat.
14
4.
15
Bring 6 quarts of water to a boil in large pot and add 3 tablespoons kosher salt.
16
Drop pasta and cook until just al dente.
17
5.
18
Drain pasta, reserrving about 2/3 cup pasta water.
19
Add pasta and 1/3 cup reserved water to ragu.
20
Toss over medium heat until pasta is well coated (add more pasta water to thin sauce).
21
Stir in cheese.
22
6.
23
Transfer pasta to serving bowl, sprinkle with bread crumbs and rosemary, and serve with additional grated cheese.

3458

kcal

Calories

374

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 medium cauliflower (about 2 lbs), 14 oil oil, 1 medium white onion, cut into 1/4 inch dice, 3 garlic cloves, smashed and peeled, and more.

Yes, Pennette With Cauliflower Ragu 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.

That's it — enjoy your meal!

Pennette With Cauliflower Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions