Creamy Cauliflower Pasta With Pecorino Bread Crumbs Recipes

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PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE



Pasta With Bread Crumbs and Anchovies, Sicilian Style image

Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.

Provided by Paula Wolfert

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 7

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

Steps:

  • Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
  • Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams

CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS



Creamy Cauliflower Pasta With Pecorino Bread Crumbs image

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs - they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.

Provided by Alison Roman

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
3/4 cup fresh coarse or panko bread crumbs
1/2 cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it's O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped chives
Red-pepper flakes (optional)

Steps:

  • Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
  • Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
  • Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
  • Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
  • Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
  • Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 49 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 976 milligrams, Sugar 10 grams

CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS RECIPE



Creamy Cauliflower Pasta With Pecorino Bread Crumbs Recipe image

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in

Provided by @MakeItYours

Number Of Ingredients 11

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
¾ cup fresh coarse or panko bread crumbs
½ cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it's O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
½ cup finely chopped chives
Red-pepper flakes (optional)

Steps:

  • Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside. Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes. Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready. Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes. Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

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  • Use an Entire Head of Cauliflower. This recipe requires the use of a whole head of cauliflower, but don’t let that sway you from making this tasty dish.
  • Remove the Green Stems. When preparing your cauliflower, be sure to remove the green leafy stems. The green part doesn’t break down into the sauce very well.
  • Slice the Cauliflower in Uniform Pieces. When cutting the cauliflower, it’s best to slice it so that you have uniform pieces (preferably as less than 1/2 inch slices).
  • Toast the Cauliflower. Make sure to cook your cauliflower until you get brown bits on the bottom of your pan. Not burnt brown bits, but toasty ones. This will help create a nuttier taste profile and it will also meld with the cream to create the sauce better.
  • Roast the Cauliflower Core. Depending on your stove and / or cauliflower, you might find that the core of the cauliflower isn’t melting down like it’s supposed to.
  • Use a Bench Scraper. It makes cooking easier and helps you take cut food from the cutting board to the pan in one fell swoop. It also helps to clean your board in between cutting different foods.
  • Salt Throughout Process. Don’t wait until the end of the meal to salt. Alison recommends salting all elements of the dish throughout the process giving it layers of flavor and salt.
  • Substitute for Onions if you Don’t have Any Shallots. Use a shallot or onions if you them on hand. The taste of a shallot is a nice combination of a garlic and an onion and works really well in this sauce.
  • Add Plenty of Breadcrumbs. This is a great crunchy salty addition to the pasta and it’s a must. They provide depth to the dish that elevates it to a fancy meal.
  • Don’t Have Breadcrumbs? Make Your Own! Here’s a tip for the most amazing breadcrumbs. Take stale bread and either break it up by hand into smallish pieces or put it in the food processor until it’s still a bit on the chunkier side and then you can store it in the freezer until you need them!


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