Categories: Main Dish, Pasta Sauce

Ingredients

• 3 cups chopped canned tomatoes in heavy puree
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)
• 1/2 cup coarsely shredded fontina (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 1 -2 jalapeno pepper, seeded and chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 medium head cauliflower, coarsely chopped
• 1 lb pasta shells (conchiglie rigate or penne rigate)
• 3 tablespoons unsalted butter

Directions

1. Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.

2. In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.

3. Drop the cauliflower and pasta into the boiling water for 4 minutes.

4. Drain, then add them to the mixing bowl; toss to combine.

5. Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).

6. Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.

Email to a friend | Print this recipe | Back