Roasted Red Pepper Pasta

with Cauliflower & Ricotta Cheese

30 MIN

+$3.99/serving 2 Servings

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add Prosciutto

From the Test Kitchen

To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick) to toss with lumaca rigata, which is perfect for catching every saucy bite. It's served alongside roasted romanesco cauliflower piled atop a delightful swoosh of creamy ricotta cheese.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
6 oz Lumaca Rigata Pasta
1 head Romanesco Or White Cauliflower
¼ cup Cream
½ oz Salted Butter
2 Tbsps Tomato Paste
1 Tbsp Capers
2 cloves Garlic
1 oz Sliced Roasted Red Peppers
1½ tsps Calabrian Chile Paste
½ cup Part-Skim Ricotta Cheese
¼ cup Grated Romano Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven; 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; cut out and discard the core, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. 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 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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.

3 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the romano, and a drizzle of olive oil. Season with salt and pepper.

4 Crisp the proscuitto

Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

5 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted cauliflower. Serve the finished pasta with the finished cauliflower on the side. Top the pasta with the crisped prosciutto. Garnish with the remaining romano. Enjoy!