Rigatoni with Cauliflower, Soppressata, and Basil Recipe

Name: Rigatoni with Cauliflower, Soppressata, and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. rigatoni; 1 oz. soppressata; 2 tbsp. unsalted butter; 2 tbsp. olive oil; 1/2 head cauliflower; 3 large ripe plum tomatoes; 2 clove garlic; kosher salt; Pepper; 1 c. low-sodium chicken broth; 1 tsp. dried oregano; 1/2 c. grated Parmesan or Asiago cheese; 1/2 c. roughly chopped fresh basil

Servings: persons

12 oz. rigatoni
1 oz. soppressata
2 tbsp. unsalted butter
2 tbsp. olive oil
1/2 head cauliflower
3 large ripe plum tomatoes
2 clove garlic
kosher salt
Pepper
1 c. low-sodium chicken broth
1 tsp. dried oregano
1/2 c. grated Parmesan or Asiago cheese
1/2 c. roughly chopped fresh basil

1
Cook the pasta according to package directions.
2
Drain and return it to the pot.
3
Meanwhile, place the soppressata in a large skillet.
4
Cook over medium heat until crisp, 2 to 3 minutes per side.
5
Transfer to a paper towel-lined plate (when cool, break into pieces if desired).
6
Add the butter and oil to the skillet and heat over medium heat.
7
Add the cauliflower and cook, stirring occasionally, for 3 minutes.
8
Add the tomatoes, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, for 3 minutes.
9
Stir in the broth and oregano and simmer until the cauliflower is just tender, 6 to 7 minutes.
10
Toss the cauliflower mixture with the pasta and cook over medium-high heat for 2 minutes.
11
Toss with the cheese and basil.
12
Top with the soppressata and additional cheese and basil, if desired.

395

kcal

Calories

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: 12 oz. rigatoni, 1 oz. soppressata, 2 tbsp. unsalted butter, 2 tbsp. olive oil, and more.

Yes, Rigatoni with Cauliflower, Soppressata, and Basil 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.

Rigatoni with Cauliflower, Soppressata, and Basil

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