Parmigiano-Crusted Rigatoni with Cauliflower and Proscuitto

We call this recipe Tigaroni – named by Nicole who couldn’t pronounce Rigatoni properly. However, our one-picky eater also announced this this is one of her favorite recipes! She even chose it to feature in her first grade cookbook, entitled Dine with Nine (she drew the cover with her enjoying Tigaroni). Originally found in Food & Wine, annual cookbook 2009

• 3 ½ tablespoons extra-virgin olive oil
• 1 large garlic clove, thinly sliced
• 1-cup heavy cream
• Kosher salt and freshly ground black pepper
• ¾ pound rigatoni
• One 1 3/4 –pound head of cauliflower, cut into 1-inch florets
• 1 cup panko, (Japanese bred crumbs)
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 3 ounces prosciutto, cut into 1/4 –inch-wide ribbons

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 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.

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.

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.

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.

Serves 4