Recipe - Rigatoni With Tuscan-Style Cauliflower And Pecorino

4 tablespoon Virgin olive oil
1 md Red onion, thinly cut or sliced up
6 Mint leaves
One half tablespoon Crushed red pepper
1 5inch head of cauliflower,;
about 1 to 1One fourth pounds
1 pound Rigatoni pasta,; preferably
Italian
One half cup Grated Pecorino cheese
2 tablespoon Freshly ground black pepper
1 bn Italian parsley, finely
chopped; to yield One fourth cup

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons
salt.

In a 14 to 18inch saute pan, heat oil until just smoking and add onion,
mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into
1/4inch pieces. Break the florets away from the central core and size them
similarly. Cut the core into 1/4inch coins and throw all the pieces into
the sautJ pan with the onions. Lower the heat to medium and cook, stirring
regularly for about 12 to 15 minutes, until cauliflower is softened and
light brown but not mushy.

Cook the rigatoni according to package instructions until ?al dente@, about
8 to 12 minutes, and drain in colander. Toss hot pasta into pan with
cauliflower and add grated cheese, black pepper and parsley. Toss to coat
and serve immediately.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5676

Posted to MCRecipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:26 0400

From: Meg Antczak meginny@node1.frontiernet.net