Name: Penne with Cauliflower, Fresh Tomato and Cream (Penne al Cavolfiore)
Total time: 50 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 pound fresh tomatoes, peeled and ½-inch diced; 1 pound penne; ¾ pound cauliflower, leaves and stem removed; ¾ cup heavy cream; ¼ teaspoon crushed red pepper; ⅓ cup yellow onions, finely chopped; 4 tablespoons butter; Salt; ½ cup freshly grated Parmigiano-Reggiano

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
50 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

¾ pound cauliflower, leaves and stem removed
⅓ cup yellow onions, finely chopped
4

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add the cauliflower and cook until tender, about 10 minutes. While the cauliflower is cooking, peel and finely chop the onion. Lift the cauliflower out of the pot and cu