Baked Rigatoni with Cauliflower in a Spicy Pink Sauce


  • 3 Tbs. olive oil
  • 2 (28-oz.) cans whole tomatoes
  • 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
  • 1-¼ tsp. kosher salt
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ¼ cup chopped fresh flat-leaf parsley
  • + 5 more ingredients
    • ½ tsp. crushed red pepper flakes
    • 1 lb. rigatoni
    • 1 lb. 1- to 1-½-inch cauliflower florets (about 4 cups)
    • 10 oz. shredded Fontina (about 2-½ cups)
    • 2 oz. freshly grated Parmigiano- Reggiano (about ¾ cup)

Position a rack in the center of the oven and heat the oven to 450°F. Bring a pot of well-salted water to boil in a large pot with a pasta insert. Grease a 9x13-inch baking dish with 1 Tbs. olive oil. Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food ...

View full recipe at SpringPad


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