Creamy Tomato & Cauliflower Pasta with Cheesy Bread

Creamy Tomato & Cauliflower Pasta

with Cheesy Bread

35 MIN
4 Servings
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From the Test Kitchen

Our simple tomato sauce gets its rich flavor and silky texture from heavy cream. It’s the perfect match for quick-cooking fresh rigatoni, tossed together with nutty-sweet roasted cauliflower for extra heartiness and seasonal flair. Crispy oven-toasted baguette topped with Asiago cheese and classic Italian spices makes for a classic side.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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tips & techniques
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the cauliflower. Cut out and discard the core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the cheese on the large side of a box grater.

Make the sauce:
3 Make the sauce:

While the cauliflower continues to roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Make the cheesy bread:
4 Make the cheesy bread:

While the sauce cooks, line a separate sheet pan with aluminum foil. Place the halved baguette on the sheet pan, cut side up. Evenly top with the grated cheese, remaining Italian seasoning, and a drizzle of olive oil; season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and the cheese has melted. Transfer to a cutting board; when cool enough to handle, halve crosswise.

Cook the pasta:
5 Cook the pasta:

While the baguette toasts, add the pasta to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, roasted cauliflower, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Serve the finished pasta with the cheesy bread. Enjoy!

Tips from Home Chefs

1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the cauliflower. Cut out and discard the core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the cheese on the large side of a box grater.

Make the sauce:
3 Make the sauce:

While the cauliflower continues to roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

4 Make the cheesy bread:

While the sauce cooks, line a separate sheet pan with aluminum foil. Place the halved baguette on the sheet pan, cut side up. Evenly top with the grated cheese, remaining Italian seasoning, and a drizzle of olive oil; season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and the cheese has melted. Transfer to a cutting board; when cool enough to handle, halve crosswise.

Make the cheesy bread:
Cook the pasta:
5 Cook the pasta:

While the baguette toasts, add the pasta to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, roasted cauliflower, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Serve the finished pasta with the cheesy bread. Enjoy!

Finish the pasta & serve your dish:
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