Pasta With Cauliflower In A Spicy Pink Sauce Recipes

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PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS



Pasta With Cauliflower, Spicy Tomato Sauce and Capers image

This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 small cauliflower or 1/2 large cauliflower, broken into florets about 1 pound
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 14-ounce can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
2 tablespoons capers, rinsed and chopped
3/4 pound perciatelli (bucatini)
1/4 cup chopped fresh parsley
2 ounces pecorino, grated (1/2 cup), or 1 ounce each pecorino and Parmesan

Steps:

  • Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
  • Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
  • Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE



Pasta Primavera with Cauliflower Sauce image

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Provided by EatAndRun

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
  • Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
  • Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g

PENNE WITH SPICY CAULIFLOWER SAUCE



Penne With Spicy Cauliflower Sauce image

Provided by Amanda Hesser

Categories     lunch, weekday, pastas, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Sea salt
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled
1 dried red chili pepper, or more to taste
1 head cauliflower, trimmed and cut into walnut-size florets
1 8-ounce can peeled whole tomatoes and their juice
1 cup chicken stock or broth
1 pound penne
1 cup heavy cream

Steps:

  • Fill a large pot with water and season lightly with salt. Place over high heat and bring to a boil. Meanwhile, place a large saute pan over medium heat. Heat olive oil until it shimmers, and add garlic and chili pepper. Cook for 1 minute.
  • Add cauliflower, season generously with salt, and toss to coat with oil. Saute for 5 minutes. Add tomatoes, crushing them in your fist as you add them. Simmer for 10 minutes. Add chicken stock and continue simmering for 10 more minutes.
  • When water comes to a boil, add penne and cook until al dente, about 8 minutes. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer. Drain pasta and add to cauliflower in pan. Toss well, and adjust seasoning. Serve hot.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 99 grams, Fat 35 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 16 grams, Sodium 1039 milligrams, Sugar 10 grams

BAKED RIGATONI WITH CAULIFLOWER IN A SPICY PINK SAUCE



Baked Rigatoni With Cauliflower in a Spicy Pink Sauce image

Make and share this Baked Rigatoni With Cauliflower in a Spicy Pink Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
1 lb yellow onion, halved and thinly sliced (about 3 medium)
1 1/4 teaspoons kosher salt
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf parsley
1/2 teaspoon crushed red pepper flakes
1 lb rigatoni pasta
4 cups cauliflower florets
10 ounces shredded Fontina cheese (about 2 1/2 cups)
2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

Steps:

  • Position rack in center of oven and preheat to 450 degrees.
  • Bring well-salted water to boil in a large pot with a pasta insert. Grease a 9x13" baking dish with 1 tablespoons olive oil.
  • Pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. In a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside.
  • Heat remainin 2 tablespoons olive oil in a 6-8 quart Dutch oven over medium-high heat. When oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. Push the onion to the side of the Dutch oven and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
  • Add pureed tomates and cream, plus remaining 1 teaspoons salt. Bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. Add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from heat.
  • Meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. Drain pasta, reserving pasta water in pot. Add pasta to sauce. Return water to a boil and add cauliflower to pot. Cook cauliflower until barely tender, about 2 minutes. Drain and add to sauce.
  • Add 1 1/2 cups of Fontina cheese to pasta mixture and toss well. Transfer to prepared baking dish and spread evenly. Top pasta with remaining 1 cup of Fontina cheese and then the Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is golden brown, about 15 minutes. Let pasta rest for 10 minutes before serving.

Nutrition Facts : Calories 745.7, Fat 35.5, SaturatedFat 17.3, Cholesterol 152.7, Sodium 964.7, Carbohydrate 78.7, Fiber 8.8, Sugar 14.6, Protein 31.5

BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)



Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Steps:

  • Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.

CREAMY PASTA WITH CAULIFLOWER



Creamy Pasta with Cauliflower image

This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.

Provided by abraundmeier

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

1 medium head cauliflower, broken into small florets
½ cup salted butter
1 medium onion, diced
1 tablespoon red pepper flakes, or to taste
2 pints heavy cream
1 (16 ounce) package farfalle pasta
1 (14.5 ounce) can diced tomatoes
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
  • Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
  • Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
  • Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g

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