Rigatoni with Tuscan-Style Cauliflower and Pecorino

1. 1

   Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

2. 2

   In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint and red pepper.

3. 3

   Cook until soft, about 5 to 6 minutes.

4. 4

   Meanwhile, remove leaves and base core from cauliflower and chop into 1/4-inch pieces.

5. 5

   Break the florets away from the central core and size them similarly.

6. 6

   Cut the core into 1/4-inch coins and throw all the pieces into the saute pan with the onions.

7. 7

   Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

8. 8

   Cook the rigatoni according to package instructions until al dente, about 8 to 12 minutes, and drain in colander.

9. 9

   Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley.

10. 10

    Toss to coat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.