This pasta dish is an all-time favorite in our family.
Even my brother who doesn't like cauliflower OR tomatoes requests it.
Creamy, rich and even great the next day...if there is any left.
Penne Al Cavolfiore E Panna (Cauliflower Penne Pasta, as we call it):
3/4 lb cauliflower, cut into florets
4 T. butter
1/3 c. onion, chopped
1/4 t. red pepper flakes
1 lb. fresh roma tomatoes, peeled and diced
3/4 c. heavy cream
1/2 c. parmesan cheese, grated
Cook cauliflower in unsalted water until just tender. When cool, cut into bite sized pieces.
Melt butter in a large saucepan over medium heat. Add onion and cook until it has softened and turned a rich golden color.
Add red pepper flakes and cauliflower - season generously with salt. Saute until cauliflower is lightly browned: 8-10 mins. Stir in tomatoes. Remove mixture from heat and add cream. Cook until slightly thickened.
In a stock pot cook pasta until al dente. Drain it and toss with sauce and parmesan cheese. Taste for salt and serve at once.
***Chef's Note: When I make this I always double the sauce. It is great the next day and I don't like dry pasta. I also use half & half for part of the cream. If you do have leftovers, store pasta in a separate container and then toss it with the sauce the next day.