Penne al cavolfiore e panna (with cauliflower-tomatoes/cr

4 servings

Ingredients

Quantity Ingredient
¼ pounds Cauliflower, leaves and stem removed
1 pounds Plum tomatoes, ripe peeled, seeded and cut into 1/2\" dice
4 tablespoons Butter (1/2 stick)
⅓ cup Yellow onion, chopped
¼ cup Heavy cream
¼ teaspoon Red pepper flakes
½ cup Parmigiano-Reggiano cheese freshly grated
Salt

Directions

1. Cook the cauliflower in abundant unsalted boiling water until tender. When cool enough to handle, cut into ¼" pieces.

2. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.

3. Melt the butter in a large skillet over a medium heat. Add the onion and cook until it has softened and turned a rich golden color.

4. Add the red pepper flakes and the cauliflower and season generousely with salt. Saute until the cauliflower is lightly browned; 8-10 minutes. Stir in the tomatoes and cook for 1 minute.

5. When the water for the pasta is boiling, add 1 tablespoon of salt and drop in all of the pasta at once, stirring well.

6. Pour the cream into the skillet with the sauce and cook until the cream has reduced by half.

7. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Taste for salt and serve at once.

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