Name: Rigatoni with Boiled Ham and Cauliflower (Rigatoni con Prosciutto Cotto e Cavolfiore)
Yield: 2 servings
Cuisine: Italian
Ingredients: 6-8 ounces cauliflower florets; 8 ounces rigatoni; Grana; Freshly grated nutmeg; 1 tablespoon butter; 1 grating of fresh pepper; 5-6 ounces boiled ham, diced or sliced; 2-3 ounces heavy cream

Preparation info

2
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Here is another example of successfully creating a dish (in this case, to feed a hungry friend who popped in unexpectedly) using only ingredients immediately available. Sometimes this sort of experimentation does not succeed, but then one can also learn from one’s mistakes. As it turned out, I was pleased with the dish I concocted.

Ingredients

6-8 ounces cauliflower florets
8 ounces rigatoni
1 t

Method

For cooking the pasta, bring a large pot (at least 6 quarts) of cold water to a boil. Lightly salt and again bring to a boil. Put the cauliflower florets in a colander or strainer and steam over the boiling water until hot but still crisp. Remove the cauliflower and set aside.

Begin to cook the rigatoni; dry pasta should require quite a few minutes of cooking until al dente.