| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tuscan |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, thinly sliced |
| 6 |
|
Mint leaves |
| 1/2 |
tb |
Crushed red pepper |
| 1 |
|
5-inch head of cauliflower,; about 1 to 1-1/4 pounds |
| 1 |
lb |
Rigatoni pasta,; preferably Italian |
| 1/2 |
c |
Grated Pecorino cheese |
| 2 |
tb |
Freshly ground black pepper |
| 1 |
bn |
Italian parsley, finely chopped; to yield 1/4 cup |
INSTRUCTIONS
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons
salt.
In a 14- to 18-inch saute pan, heat oil until just smoking and add onion,
mint and red pepper. Cook until soft, about 5 to 6 minutes.
Meanwhile, remove leaves and base core from cauliflower and chop into
1/4-inch pieces. Break the florets away from the central core and size them
similarly. Cut the core into 1/4-inch coins and throw all the pieces into
the sautJ pan with the onions. 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.
Cook the rigatoni according to package instructions until ?al dente@, about
8 to 12 minutes, and drain in colander. Toss hot pasta into pan with
cauliflower and add grated cheese, black pepper and parsley. Toss to coat
and serve immediately.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5676
Posted to MC-Recipe Digest V1 #258
Date: Fri, 25 Oct 1996 14:26:26 -0400
From: Meg Antczak <meginny@node1.frontiernet.net>
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