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Rigatoni with Boiled Ham and Cauliflower
Rigatoni con Prosciutto Cotto e Cavolfiore
2
servings- Difficulty
Easy
By Fred Plotkin
Published 1989
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 8 ounces 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.
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