Cauliflower Pasta With Ricotta Cheese

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 large garlic cloves, finely chopped
• salt and pepper
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 head cauliflower
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon lemon zest
• 1 tablespoon finely chopped fresh rosemary
• 1 lb rigatoni pasta
• 1 cup ricotta cheese
• 2 tablespoons fresh thyme, chopped
• 1/2 cup romano cheese, grated

Directions

1. 1

   Bring a large pot of water to a boil for pasta.

2. 2

   Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.

3. 3

   Add wine to the pan, stir 1 minute then add stock.

4. 4

   Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.

5. 5

   Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.

6. 6

   Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.

7. 7

   Add ladleful of starchy pasta cooking water to the vegetables.

8. 8

   Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.

9. 9

   Serve pasta in shallow bowls.