Penne With Spicy Cauliflower Sauce
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- Sea salt
- 3tablespoons extra virgin olive oil
- 2cloves garlic, peeled
- 1dried red chili pepper, or more to taste
- 1head cauliflower, trimmed and cut into walnut-size florets
- 18-ounce can peeled whole tomatoes and their juice
- 1cup chicken stock or broth
- 1pound penne
- 1cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
784 calories; 35 grams fat; 16 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 99 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 21 grams protein; 1039 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Fill a large pot with water and season lightly with salt. Place over high heat and bring to a boil. Meanwhile, place a large saute pan over medium heat. Heat olive oil until it shimmers, and add garlic and chili pepper. Cook for 1 minute.
- Step 2
Add cauliflower, season generously with salt, and toss to coat with oil. Saute for 5 minutes. Add tomatoes, crushing them in your fist as you add them. Simmer for 10 minutes. Add chicken stock and continue simmering for 10 more minutes.
- Step 3
When water comes to a boil, add penne and cook until al dente, about 8 minutes. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer. Drain pasta and add to cauliflower in pan. Toss well, and adjust seasoning. Serve hot.
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Cooking Notes
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DanskKO
Should it be a 28 oz can of tomatoes instead of 8?
Cameroda
I don't use that much. But I do use more than 8 oz probably close to a 14 oz can.
Kristen Berry
I would think 28oz of whole tomatoes for a whole cauliflower and a pound of pasta!
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