Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

Step 2    

Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.

Step 3    

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 pepper.

Step 4    

Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.

Suggested Pairing

Cherry-rich red blend, such as one from Tuscany.

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