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Pappardelle in Tomato Sauce
with Roasted Cauliflower & Hot Honey
35 MIN
2 Servings
From the Test Kitchen
In this warming dish, 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. It’s all topped with a generous spoonful of ricotta cheese.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
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6 Fresh Pasta Sheets (Previously Frozen)
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1 8-Ounce Can Tomato Sauce
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1 head Colored, White, Or Romanesco Cauliflower
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2 cloves Garlic
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½ cup Part-Skim Ricotta Cheese
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½ oz Sweet Piquante Peppers
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1 Tbsp Capers
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2 Tbsps Sliced Roasted Almonds
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¼ cup Grated Romano Cheese
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2 tsps Honey
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¼ tsp Crushed Red Pepper Flakes
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 3/4 of the way up 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:
Meanwhile, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta, half the romano, 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, chopped 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:
Meanwhile, 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 cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.
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 honey to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining romano. Serve 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 3/4 of the way up 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:
Meanwhile, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta, half the romano, 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, chopped 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:
Meanwhile, 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 cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.
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 honey to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining romano. Serve the finished cauliflower on the side. Enjoy!
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