Title: Rigatoni with tuscan-style cauliflower & pe
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        4 TB virgin olive oil
        1 md red onion, thinly sliced
        6    mint leaves
      1/2 TB crushed red pepper
        1    5-inch head of cauliflower,
  :          about 1 to 1-1/4 pounds
        1 lb rigatoni pasta, --
  :          preferably Italian
      1/2 c  grated Pecorino cheese
        2 TB freshly ground black pepper
        1 bn Italian parsley, finely
  :          chopped -- to yield 1/4 cup
  
  Bring 6 quarts water to boil in a large spaghetti pot and add 2
  tablespoons salt.
  
  In a 14- to 18-inch 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
  1/4-inch pieces. Break the florets away from the central core and
  size them similarly. Cut the core into 1/4-inch 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