Parmigiano Crusted Rigatoni With Cauliflower And Prosciutto Food

PARMIGIANO-CRUSTED RIGATONI WITH CAULIFLOWER AND PROSCIUTTO

Steps:

• 1. Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper. 2. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water. 3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper. 4. Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.

RIGATONI WITH ZUCCHINI AND PROSCIUTTO

Steps:

• Cook and drain the rigatoni to package directions. Return the pasta to the pot and mix with 3/4 C butter. Add in the Parmesan and lemon pepper. Set aside.
• Quarter the zucchini lengthwise, remove large seeds, and cut crosswise in 1/2" pieces.
• Bring chicken broth to boil in large skillet. Add zucchini and cook over medium heat 6-7 minutes, stirring often, until crisp-tender.
• Lower heat a little and whisk cream into chicken broth. Heat gently 1-2 minutes, whisking constantly, until slightly thickened. Add prosciutto.
• Toss the sauce with the pasta and serve.

PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil.
• In a medium skillet, heat 1 tablespoon of the olive oil.
• Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
• Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
• Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
• Drain, reserving 2 tablespoons of the pasta cooking water.
• Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
• Return the rigatoni and cauliflower to the pot.
• Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
• Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
• Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
• Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
• Enjoy!

PARMIGIANO CRUSTED RIGATONI WITH CAULIFLOWER

Steps:

• Preheat broiler. Bring a large pot of salted water to a boil. IN medium skillet, heat 1 T. of the olive oil. Add the garlic and cook over medium heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper. Cook rigatoni until al dente; about 6 minutes before the rigatoni is done, add cauliflower florets to pot. Drain, reserving 2 T. of the pasta cooking water. Meanwhile, in medium bowl, toss panko with Parmigiano and remaining 2 1/2 T. olive oil; season with salt and pepper. Return rigatoni and cauliflower to pot. Add garlic cream, the prosciutto and the reserved pasta water and toss until pasta is coated. Scrape pasta into large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly until topping is evenly browned. Serve hot.