Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
The fall chill in the air has me on a bit of a comfort food kick. Tonight I was thinking mac ‘n’ cheese but homemade macaroni and cheese on a weeknight is just too much work. While this recipe lacks the creaminess and cheesiness of traditional mac n’ cheese, it satisfied my craving.
The dish has great flavor from the garlic, proscuitto, and parmesan. The garlic cream just coats the pasta and does not make the dish overly creamy. We loved the crunch the broiler imparted on the dish.
If you don’t like cauliflower you could easily substitute broccoli. Might be a good way to sneak some veggies for the kids.
Overall this is a keeper!
Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Food & Wine
- 3 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 3/4 pound rigatoni
- One 1 3/4-pound head of cauliflower, cut into 1-inch florets
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.