- 3 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- 1 salt and pepper, kosher, to taste
- 3/4 pounds rigatoni
- 1 3/4 pounds head of cauliflower, cut into 1-inch florets
- 1 cup panko, (Japanese bred crumbs)
- 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 3 oz.s prosciutto, cut into 1/4 –inch-wide ribbons
1. Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, het 1 tablespoon of the olive oil. Add the sliced garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream 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. [cook until pasta and cauliflower are done]. Drain the pasta and cauliflower, reserving 2 tablespoons of the cooking water.
3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 ½ 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 2 tablespoons of 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.
Source: Food & Wine, annual cookbook 2009
Serves 4
