Pasta with Cauliflower in Spicy Cream Sauce Recipe
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How do you enhance the flavor of cauliflower? Answer: include it in a terrific pasta recipe such as this one, which features an ultra creamy and wonderfully spicy tomato and cheese sauce.
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28 ounces can crushed Italian tomatoes
1 1/2 cups whipping cream
1 cup Asiago cheese or parmesan cheese - grated
1/2 cup fontina cheese - cubed or shredded
2 tablespoons ricotta cheese
1 teaspoon red pepper flakes - more to taste
1 teaspoon salt
1 cauliflower head, chopped into bite size pieces
1 pound penne pasta or other small pasta
3 tablespoons butter
1/2 cup parmesan cheese - shredded
:large pasta pot, large mixing bowl, 2-3 qt. baking dish or 9x13 baking dish
Mix canned tomatoes, whipping cream, Asiago cheese, fontina cheese, ricotta cheese, pepper and salt in medium bowl. Set aside.
Bring large pot of water to boil.
Add pasta and cut up cauliflower and cook 5 minutes. Drain.
Add pasta mixture to cheese mixture, toss to combine.
Spoon into baking dish or 6 individual ceramic baking dishes. Top with pats of butter, sprinkle with parmesan cheese.
Bake at 500° for 7-10 minutes or until bubbly and browned.
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