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  • Pasta with Cauliflower, Prosciutto, and Parmesan

    3 votes
    Pasta with Cauliflower, Prosciutto, and Parmesan
    Prep: 5 min Cook: 45 min Servings: 6
    by Nancy Miyasaki
    193 recipes
    >
    Our whole family enjoyed this flavorful pasta that I cooked tonight. Despite the chicken broth, this is a relatively dry pasta, but it is very flavorful. We added the crushed red peppers at the end because some of our kids can't take the heat, but I thought they added an important dimension. If your rushed for time, you can skip roasting the cauliflower and just saute it in the pan for about 8 minutes before adding the prosciutto. I like the roasted flavor though, so if you have time I'd recommend it.

    Ingredients

    • 3/4 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
    • 1/4 teaspoon salt
    • 1/4 cup plus 1 tablespoon extra-virgin olive oil
    • 1 extra large head cauliflower (3 lb), cut into 1-inch-wide florets (8 cups)
    • 3 oz sliced prosciutto, chopped (or substitute pancetta or bacon)
    • 6 garlic cloves, finely chopped
    • 1 1/2 cups chicken broth
    • 1 lb pasta (I used Barilla Plus Penne, but would be good with rotini, linguini, fettucini, or just about any pasta)
    • 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
    • 1/3 cup chopped fresh flat-leaf parsley
    • 1/4 teaspoon dried hot red pepper flakes (added or reserved till end if serving children)

    Directions

    1. Preheat oven to 425 F. Combine cauliflower florets, salt, 3 Tbsp olive oil, and 2 cloves chopped garlic in a bowl and toss. Put on a baking sheet and roast for 30 minutes.
    2. Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a large skillet and cook over medium heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
    3. When the cauliflower is out of the oven, heat the remaining oil in a skillet over moderately high heat until hot but not smoking. Then sauté the prosciutto and cauliflower, stirring occasionally, for about 3 minutes. Stir in the remaining garlic and red pepper flakes and saute for 1 minute. Add the broth, reduce to simmer, and partially cover the pan. Stir occasionally until the cauliflower is tender, about 6 minutes.
    4. While the sauce simmers, cook the pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then pour into a colander to drain.
    5. Stir the parmesan into the sauce and simmer 1 minute.
    6. Toss pasta with the cauliflower mixture and parsley in a large bowl, then sprinkle with the bread crumbs. Serve with additional cheese.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This is a lightly flavored pasta that really grew on me throughout the meal. I ended up having three helpings! Like many Italian pastas, the flavors combine so nicely to create a memorable taste.
      • Sissy37
        Sissy37
        We love pasta so making this one real soon. I kind of like my pasta on the drier side.

        Comments

        • ShaleeDP
          ShaleeDP
          I am definitely going to try this recipe. I am a pasta lover! Another variety to add to my choices :)

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