Baked Rigatoni With Roasted Cauliflower In A Spicy Pink Sauce Recipe 455 Recipes

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BAKED RIGATONI WITH CAULIFLOWER IN A SPICY PINK SAUCE



Baked Rigatoni With Cauliflower in a Spicy Pink Sauce image

Make and share this Baked Rigatoni With Cauliflower in a Spicy Pink Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
1 lb yellow onion, halved and thinly sliced (about 3 medium)
1 1/4 teaspoons kosher salt
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf parsley
1/2 teaspoon crushed red pepper flakes
1 lb rigatoni pasta
4 cups cauliflower florets
10 ounces shredded Fontina cheese (about 2 1/2 cups)
2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

Steps:

  • Position rack in center of oven and preheat to 450 degrees.
  • Bring well-salted water to boil in a large pot with a pasta insert. Grease a 9x13" baking dish with 1 tablespoons olive oil.
  • Pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. In a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside.
  • Heat remainin 2 tablespoons olive oil in a 6-8 quart Dutch oven over medium-high heat. When oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. Push the onion to the side of the Dutch oven and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
  • Add pureed tomates and cream, plus remaining 1 teaspoons salt. Bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. Add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from heat.
  • Meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. Drain pasta, reserving pasta water in pot. Add pasta to sauce. Return water to a boil and add cauliflower to pot. Cook cauliflower until barely tender, about 2 minutes. Drain and add to sauce.
  • Add 1 1/2 cups of Fontina cheese to pasta mixture and toss well. Transfer to prepared baking dish and spread evenly. Top pasta with remaining 1 cup of Fontina cheese and then the Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is golden brown, about 15 minutes. Let pasta rest for 10 minutes before serving.

Nutrition Facts : Calories 745.7, Fat 35.5, SaturatedFat 17.3, Cholesterol 152.7, Sodium 964.7, Carbohydrate 78.7, Fiber 8.8, Sugar 14.6, Protein 31.5

BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)



Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Steps:

  • Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.

SPICY ROASTED CAULIFLOWER



Spicy Roasted Cauliflower image

This roasted cauliflower recipe is well spiced, not too much, just enough!

Provided by Seema

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 5

1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
  • Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g

SPICY BAKED RIGATONI



Spicy Baked Rigatoni image

Provided by Sheila Lukins

Categories     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Mozzarella     Sausage     Family Reunion     Potluck     Parade     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 each sweet and hot Italian sausages, casings removed
12 ounces rigatoni pasta
2 cups of your favorite prepared marinara sauce
2 medium-size ripe tomatoes, diced
1/2 cup fresh basil leaves, torn coarsely
1 teaspoon dried oregano
1/4 teaspoon hot red-pepper flakes
12 ounces mozzarella (make 6 slices and dice the remainder)
Salt and freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
  • 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
  • 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
  • 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
  • Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
  • Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
  • Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
  • Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams

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