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Cauliflower Bolognese
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Brief Description
Pasta with mushroom cauliflower sauce
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Main Ingredient
Rigatoni
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Category: Pasta
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Cuisine: Italian
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Mar 27, 2024
Number of Servings:
Ingredients:
- 12 ounces - mushrooms such as shitake or crimini, stems removed
- 1 - medium head of cauliflower (about 21/4 lbs) broken into florets
- 1/4 cups - plus 2 Tbsp extra virginn olive oil
- 4 tablespoons - unsalted butter, divided
- 1 - large onion
- 6 - garlic cloves, thinly sliced
- 1 - chile, such as serrano, Holland, or Fresno, thinly sliced or 1/2 tsp crushed red pepper flakes
- 1 tablespoons - finely chopped rosemary
- 1/3 cups - double concentrated tomato paste
- - kosher salt
- 1 pounds - rigatoni
- 2 ounces - finely grated Parmesan (about 1 cup) plus more for serving
- 3 tablespoons - finely chopped parsley
- 1/2 - lemon
Directions:
Step 1
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Step 2
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Step 3
Heat 1/4 cup oil and 2 Tbsp butter in a Dutch oven or other heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown,4-6 minutes. Add onion and 2 Tbsp oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown,6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste, and cook stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot,6-8 minutes. Season with salt, then keep warm over low heat.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
Step 5
Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
Step 6
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
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