| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Rigatoni |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 1 |
ts |
Olive oil |
| 1 |
|
Onions |
| 1/2 |
|
Garlic cloves |
| 3/4 |
c |
Boiled ham |
| 1/2 |
ts |
Basil |
| 1 |
ts |
Parsley |
| 1/2 |
c |
White wine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
lb |
Rigatoni |
| 1 |
|
Potatoes |
| 1/2 |
|
Cauliflower |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
Slice onions thinly. Chop garlic and parsley finely. Cut potatoes and ham
into 1/2 inch pieces. Break cauliflower into flowerets. Grate cheese. Boil
pasta water. Heat butter and oil and add onions. Cook until golden. Add
garlic, ham, basil, parsley, wine, salt and pepper and simmer. Add rigatoni
and potatoes to water with salt and pepper. Cook about four minutes. Add
cauliflower and cook four to five more minutes. Drain and add to ham
mixture. Toss with half the grated cheese. Serve with garlic bread and
remaining cheese.
Recipe by: Craig Claiborne - The New New York Times Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
10, 1998
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