March 21, 2013
SERVES 6 to 8 as an appetizer
INGREDIENTS3 cups chopped canned tomatoes in heavy puree
1½ cups heavy cream
½ cup freshly grated Pecorino Romano
½ cup coarsely shredded Fontina
2 tbsp. ricotta
1-2 jalapeno peppers, seeded and chopped
1 tsp. crushed red pepper flakes
1 tsp. kosher salt
1 medium cauliflower, coarsely chopped
1 lb. imported conchiglie rigate or penne rigate
3 tbsp. unsalted butter
INSTRUCTIONS1. Preheat the oven to 500°F and bring 5 quarts of salted water to boil in a stockpot.
2. In a mixing bowl combine the tomatoes, cream, cheeses, peppers, and salt. Drop the cauliflower and pasta into the boiling water for 4 minutes. Drain, add them to the mixing bowl, and toss to combine.
4. Transfer the mixture to 6 to 8 individual, shallow, 1½-2-cup ceramic baking dishes. Top with a portion of butter and bake for 7 to 10 minutes, or until bubbly and brown on top.
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