Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce
Vegetarian
Serves 4
1 head cauliflower, bite-sized florets (chop stems)
6 tablespoons extra-virgin olive oil, divided
Kosher salt
1 onion, diced
4 cloves garlic, thinly sliced
2 14.5 oz cans or 1 lg can crushed tomatoes (Muir Glen Fire Roasted preferred)
3/4 cup heavy cream
2 tablespoons vodka
1/2 teaspoon chili flakes
Optional: smoked paprika
1 pound rigatoni
Ricotta salata cheese (or young pecorino– something semi-soft and salty)
Preheat oven to 450 degrees. Put a large, covered pot of well-salted water on to boil. Set serving bowls aside to warm.
Toss the cauliflower with two tablespoons of the olive oil and a couple of pinches of salt. Roast in oven, tossing occasionally, until completely tender and browned in many spots, at least 20 minutes. Remove from oven and reserve.
Meanwhile, place your largest skillet over medium heat. Add the remaining olive oil, and when it shimmers, add the onion and garlic and a pinch of salt. Cook, stirring occasionally until the onion is translucent. Transfer the contents of the skillet to a blender (but don’t clean the skillet). Add the tomatoes, cream, vodka, chili flakes, and 1/4 teaspoon of salt to the blender. If using smoked paprika, add 1/2 teaspoon. Blend at high speed until perfectly smooth. Return to skillet and bring to a simmer over very low heat. Taste and adjust seasoning.
Boil the rigatoni according to package directions. When it is almost al-dente, reserve 1 cup of the cooking water, drain and add to the sauce. Add the cauliflower and olives and mix gently. Taste and make any final adjustments to the seasoning – does it need more salt, chili flakes or smoked paprika? If the sauce is too thick, dilute it with some of the reserved pasta water.
Divide the pasta among the serving bowls (or place in a large family-sized bowl). Add several thin shavings of ricotta salata and serve immediately.
Nutrition for Sauce, if using half & half: 490 cal, 32g fat, 15g pro