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Recipe: Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauce - Recipes from The Kitchn

Recipe: Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauce - Recipes from The Kitchn
From The Kitchn - November 27, 2017

Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauce

4 thin slices prosciutto
12 ounces dry short pasta, such as fusilli, rotini, or gemelli
2 tablespoons olive oil
1 (16-ounce) bag frozen cauliflower florets, or 1 large head cauliflower (about 1 1/2 pounds), cut into small florets
Kosher salt
2 cloves garlic, minced
Pinch red pepper flakes
2 (14.5-ounce) cans fire-roasted diced tomatoes
2 tablespoons coarsely chopped fresh flat-leaf parsley or basil leaves
Freshly grated Parmesan cheese, for serving (optional)

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, heat a 10- to 12-inch cast iron or wide, large, high-sided skillet over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes more. Transfer the prosciutto to paper towels to drain. Set the pan aside (do not wash).

When the water is boiling, add the pasta and cook until al dente according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.

Recipe Notes

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