Recipe: Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauc

• servings: 6 servings

Ingredients

4 thin slices prosciutto

12 ounces dry short pasta, such as fusilli, rotini, or gemelli

2 tablespoons olive oil

1 (16-ounce) bag frozen cauliflower florets, or 1 large head cauliflower (about 1 1/2 pounds), cut into small florets

Kosher salt

2 cloves garlic, minced

Pinch red pepper flakes

2 (14.5-ounce) cans fire-roasted diced tomatoes

2 tablespoons coarsely chopped fresh flat-leaf parsley or basil leaves

Freshly grated Parmesan cheese, for serving (optional)

Directions

Step 1

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, heat a 10- to 12-inch cast iron or wide, large, high-sided skillet over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes more. Transfer the prosciutto to paper towels to drain. Set the pan aside (do not wash).

Step 2

When the water is boiling, add the pasta and cook until al dente according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.

Step 3

Meanwhile, add the oil to the skillet and place over medium heat until shimmering. Add the cauliflower and a big pinch of salt and stir to coat. Cook undisturbed until the bottoms start turning dark and golden-brown, about 1 minute. Continue cooking, stirring every minute or so, until the cauliflower has developed dark seared spots all over and is almost tender but not completely cooked through, 6 to 8 minutes total.

Step 4

Reduce the heat to medium, add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the diced tomatoes and their juices, along with another big pinch of salt, stir to combine with the cauliflower, and simmer for 3 minutes. Taste and season with more salt if needed.

Step 5

Add the pasta and toss to combine. If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce so that the pasta is evenly coated. Transfer to serving bowls and crumble the crispy prosciutto over each portion. Sprinkle with the parsley or basil and grated cheese, if using.

Nutrition

• Serving Size: Serves 6
• Calories: 314 cal
• Total Fat: 6.7 g
• Saturated Fat: 1.1 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 743.5 mg
• Total Carbohydrate: 52.9 g
• Dietary Fiber: 7.1 g
• Total Sugars: 7.6 g
• Protein: 12.5 g