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Pappardelle in Tomato Sauce
with Roasted Cauliflower & Hot Honey
35 MIN
2 Servings
From the Test Kitchen
You’ll cut sheets of fresh pasta to create pappardelle (a wide, flat variety originally from Tuscany) that you’ll finish cooking in a simple tomato sauce, then dollop with a generous spoonful of ricotta cheese. A flavorful side of roasted cauliflower steaks topped with a drizzle of spicy red pepper-flecked honey rounds out the dish.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
6 Fresh Pasta Sheets (Previously Frozen)
- 1 8-Ounce Can Tomato Sauce
- 2 cloves Garlic
- 1 head Cauliflower
- ½ cup Part-Skim Ricotta Cheese
- 1 Tbsp Honey
-
½ oz Sweet Piquante Peppers
- 1 Tbsp Capers
- 2 Tbsps Sliced Roasted Almonds
- ¼ cup Grated Pecorino Cheese
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the cauliflower. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the cauliflower roasts, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta cheese, half the pecorino cheese, and a drizzle of olive oil. Season with salt and pepper.
3
Prepare the pasta:
Stack the pasta sheets on a work surface. Quarter lengthwise into 1-inch-wide pieces. Carefully separate the layers.
4
Make the sauce:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and garlic, capers, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Cook & finish the pasta:
While the sauce cooks, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat.
6
Finish the cauliflower & serve your dish:
In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino cheese. Serve with the finished cauliflower on the side. Enjoy!
1
Prepare & roast the cauliflower:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the cauliflower. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the cauliflower roasts, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta cheese, half the pecorino cheese, and a drizzle of olive oil. Season with salt and pepper.
3
Prepare the pasta:
Stack the pasta sheets on a work surface. Quarter lengthwise into 1-inch-wide pieces. Carefully separate the layers.
4
Make the sauce:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and garlic, capers, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Cook & finish the pasta:
While the sauce cooks, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat.
6
Finish the cauliflower & serve your dish:
In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino cheese. Serve with the finished cauliflower on the side. Enjoy!
Tips from Home Chefs