Cauliflower Sauce With Whole-Wheat Penne (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound whole-wheat penne rigate |
salt |
1/4 cup extra-virgin olive oil |
3 cloves garlic, cracked from skin and sliced |
1 red onion, finely chopped |
1 head cauliflower, stem removed and chopped |
1 cup chicken stock |
4 sprigs fresh rosemary, leaves stripped and finely chopped |
3/4 cup grated romano, 3 generous handfuls |
salt and black pepper |
Directions:
1. Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
2. While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.
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