Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Name: Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Yield: 4
Ingredients: 3 1/2 tablespoons extra-virgin olive oil; 1 large garlic clove, thinly sliced; 1 cup heavy cream; Kosher salt and freshly ground pepper; 3/4 pound rigatoni; One 1 3/4-pound head of cauliflower, cut into 1-inch florets; 1 cup panko (Japanese bread crumbs); 1/2 cup freshly grated Parmigiano-Reggiano cheese; 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto was pinched from <a href="http://www.foodandwine.com/recipes/parmigiano-crusted-rigatoni-with-cauliflower-and-prosciutto" target="_blank">www.foodandwine.com.</a>

"Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmigiano-panko crumbs and broils it. The topping browns perfectly in only two minutes...."

INGREDIENTS

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3 1/2 tablespoons extra-virgin olive oil

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1 large garlic clove, thinly sliced

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1 cup heavy cream

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Kosher salt and freshly ground pepper

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3/4 pound rigatoni

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One 1 3/4-pound head of cauliflower, cut into 1-inch florets

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1 cup panko (Japanese bread crumbs)

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1/2 cup freshly grated Parmigiano-Reggiano cheese

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3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

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