Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon

Ingredients

• 3 1/2 tablespoons extra-virgin olive oil
• 1 large garlic clove, thinly sliced
• 1 cup heavy cream
• kosher salt & freshly ground black pepper
• crushed red pepper flakes (optional)
• 3/4 lb rigatoni pasta

• 2 (1 3/4 lb)  cauliflower, cut into 1-inch florets
• 1 cup panko (Japanese bread crumbs)
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 3 ounces cooked crispy bacon (don't make the bacon pieces too small)

Directions

1. 1

   Preheat the broiler.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   In a medium skillet, heat 1 tablespoon of the olive oil.

4. 4

   Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.

5. 5

   Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.

6. 6

   Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.

7. 7

   Drain, reserving 2 tablespoons of the pasta cooking water.

8. 8

   Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.

9. 9

   Return the rigatoni and cauliflower to the pot.

10. 10

    Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.

11. 11

    Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.

12. 12

    Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.

13. 13

    Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.

14. 14

    Enjoy!