PARMIGIANO RIGATONI WITH CAULFLOWER
Steps:
- 1. Preheat the broiler. Bring a large pot of salted water to a boil. In a meduin skillet, heat 1 tablespoon of olive oil. Add the garlic and cook over very low heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, 2 minutes, Season garlic cream with sal7t and pepper 2. Cook rigatoni until al dente; about 6 minutes before rigatoni is done, add the cauliflower florets to the pot. Drain reserving 1 cup of pasta water. 3. Return regatoni and cauliflower to the pot. Add the garlic cream, the prosciutto, parm, and 2 tablespoons pasta water. toss until pasta is cooked - 2 to 5 minutes.
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Elijah Batts
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The flavors were complex and flavorful, and the cheese and sauce were perfectly balanced. It was a great dish to serve for a special occasion.
Vignesh Vigneshwaren
[email protected]This dish was easy to make and it cooked quickly. The cheese was melted and bubbly, and the cauliflower florets were perfectly tender. The sauce was flavorful and flavorful without being too oily. It was a great dish to serve for a weeknight meal.
DROID VPU
[email protected]I made this dish for my family and they all loved it. The cheese was crispy and the cauliflower was tender. The sauce was flavorful and flavorful without being too oily. It was a great dish to serve for a weeknight meal.
Zahid Tareen
[email protected]This dish was a great way to use up some leftover cauliflower. The cheese and sauce were flavorful and flavorful, and the rigatoni was cooked perfectly. I would definitely recommend this dish to others.
ahmed auzam
[email protected]I followed the recipe exactly, but my dish didn't look as beautiful as the picture. The cheese didn't melt as well as I thought it would, and the cauliflower florets were a bit too soft for my taste. However, the sauce was flavorful and flavorful and
Sakia David
[email protected]This dish was a bit bland for my taste. I think it could have used more cheese or sauce, or something to give it a little more flavor. However, the cauliflower was cooked perfectly and the rigatoni was al dente.
Anastasia Jashi
[email protected]I made this dish for my friends and they all raved about it. The cheese was crispy and the cauliflower was tender. The sauce was flavorful and flavorful without being too oily. It was a great dish to serve for a party.
Lock Lock
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The flavors were complex and flavorful, and the cheese and sauce were perfectly balanced. It was a great dish to serve for a special occasion.
Ibrahim Issa
[email protected]I'm not really a fan of cauliflower, but this dish was surprisingly good. The cheese and sauce mellowed out the cauliflower's bitterness, and the rigatoni was cooked al dente. I would definitely make this dish again.
L.S V.B
[email protected]The dish looked beautiful when it came out of the oven. The cheese was melted and bubbly, and the cauliflower florets were perfectly tender. The sauce was flavorful and flavorful without being too oily. It was a great weeknight meal.
Chris Emmanuel
[email protected]The recipe was easy to follow and the dish cooked quickly. I made a few minor changes, such as adding some chopped parsley to the sauce, but overall it was a great success. My family loved the dish and I will definitely be making it again.
Hdb Laci
[email protected]This dish was a hit with my family! The combination of Parmigiano and cauliflower was unique and delicious, and the rigatoni cooked perfectly. I would definitely recommend this dish to others.