Creamy Cauliflower & Ricotta Rigatoni
This creamy cauliflower and ricotta rigatoni is a delightful twist on a classic pasta dish, inspired by the celebrated Rachael Ray Show. While the original recipe called for Romanesco broccoli, enjoy the versatility of using cauliflower, offering a nutty flavor and a satisfying texture. Paired with a rich and creamy sauce made from ricotta cheese, fresh herbs, and zesty lemon, this dish delivers comforting flavors in under 30 minutes. Ideal for family dinners, it serves six and is sure to become a weeknight favorite. Whether you choose to serve it with roasted vegetables or a simple side salad, this pasta is a delightful way to sneak extra veggies into your meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
extra virgin olive oil
1 tablespoon (none)
butter
2 tablespoons (none)
large onion
1 (chopped)
large garlic cloves
2 (finely chopped)
salt
to taste (none)
black pepper
to taste (none)
bay leaf
1 (none)
dry white wine
1/2 cup (none)
chicken stock
1/2 cup (none)
head of cauliflower
1 (cut into bite-sized florets)
crushed red pepper flakes
1/2 teaspoon (none)
lemon zest
1 teaspoon (none)
fresh rosemary
1 tablespoon (finely chopped)
rigatoni pasta
1 lb (none)
ricotta cheese
1 cup (none)
fresh thyme
2 tablespoons (chopped)
romano cheese
1/2 cup (grated)
Instructions
1
Start by bringing a large pot of salted water to a boil for the pasta.
2
In a Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the butter and allow it to melt.
3
Add the chopped onions and finely chopped garlic to the pot. Season with salt, pepper, and add the bay leaf. Sauté the mixture for about 8-10 minutes until the onions are softened and translucent.
4
Pour in the dry white wine and stir for about 1 minute to deglaze the pan, then add the chicken stock and bring to a gentle simmer.
5
Chop the cauliflower into bite-sized florets and arrange them over the sautéed onions and garlic mixture. Add the crushed red pepper flakes, lemon zest, and finely chopped rosemary. Cover the pot and cook for 10 minutes, stirring occasionally to prevent the cauliflower from becoming too mushy.
6
As the vegetables are cooking, drop the rigatoni into the boiling water and cook according to package instructions until al dente.
7
Once the pasta has been cooking for 3-4 minutes, add a ladleful of the starchy pasta cooking water to the vegetable mixture to create a silky sauce.
8
After draining the pasta, add it to the Dutch oven with the sauce. Gently stir in the ricotta cheese, fresh thyme, and grated Romano cheese until well combined. Season with additional salt and pepper to taste.
9
Serve the creamy rigatoni in shallow bowls, garnished with extra Romano cheese and fresh herbs, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cauliflower & Ricotta Rigatoni?
It is a creamy pasta dish featuring cauliflower, ricotta cheese, and fresh herbs, inspired by a recipe from the Rachael Ray Show.
How many servings does this recipe provide?
This recipe serves approximately six people.
How long does it take to cook this meal?
This dish can be prepared and cooked in under 30 minutes, making it ideal for a quick weeknight dinner.
What type of pasta is best for this recipe?
Rigatoni is the recommended pasta because its ridges hold the creamy sauce well.
Can I use Romanesco instead of cauliflower?
Yes, the original version of this recipe used Romanesco broccoli, so it is a perfect substitute.
What cheese is used to make the sauce creamy?
Ricotta cheese is stirred in at the end to create a rich and creamy texture.
Is this recipe considered vegetarian?
As written with chicken stock it is not strictly vegetarian, but you can easily swap it for vegetable stock to make it vegetarian.
What herbs are used in this recipe?
Fresh rosemary and fresh thyme are used to provide an aromatic flavor.
How much garlic is needed?
The recipe calls for two large garlic cloves, finely chopped.
What is the purpose of adding pasta water?
Adding a ladleful of starchy pasta water helps create a silky, cohesive sauce that clings to the noodles.
What type of wine should I use?
A dry white wine is used to deglaze the pan and add depth to the flavor profile.
What can I use instead of white wine?
If you prefer not to use alcohol, you can substitute the wine with extra chicken or vegetable stock.
How should the cauliflower be cut?
The cauliflower should be cut into bite-sized florets for even cooking and easy eating.
What gives the dish its zesty flavor?
Lemon zest is added to provide a bright, zesty contrast to the creamy cheese.
What is the recommended cooking method for the cauliflower?
The cauliflower is steamed over a mixture of sautéed onions, garlic, and stock in a covered pot for about 10 minutes.
What kind of oil and fat are used for sautéing?
A combination of extra virgin olive oil and butter is used to sauté the aromatics.
What cheese is used for garnishing?
Grated Romano cheese is used both in the sauce and as a final garnish.
How do I ensure the pasta is cooked correctly?
The pasta should be boiled in salted water until it reaches an al dente texture according to the package instructions.
Is there any spice in this recipe?
Yes, 1/2 teaspoon of crushed red pepper flakes is added for a subtle hint of heat.
Can I use a different pasta shape if I don't have rigatoni?
Yes, other short pastas like penne or ziti would work well as substitutes.
What type of pot is best for this recipe?
A Dutch oven is recommended for sautéing the vegetables and finishing the pasta.
How long do I sauté the onions and garlic?
The onions and garlic should be sautéed for about 8 to 10 minutes until softened and translucent.
Can I make this dish gluten-free?
Yes, simply substitute the rigatoni with your favorite gluten-free pasta variety.
What should I look for when the cauliflower is done?
It should be tender but not mushy, maintaining a bit of texture after being steamed.
Is this a good recipe for kids?
Yes, it is family-friendly and a great way to incorporate more vegetables into a meal kids usually enjoy.
Can I add more vegetables?
Certainly! Roasted vegetables or a side salad would complement this pasta dish nicely.
What is the role of the bay leaf?
The bay leaf is added during the sautéing process to infuse the base of the sauce with a subtle herbal flavor.
What are the main flavor profiles of this dish?
The dish is creamy, nutty from the cauliflower, and brightened by lemon and fresh herbs.
How do I serve this dish?
Serve it in shallow bowls, garnished with extra Romano cheese and fresh herbs for presentation.
What stock is used for the base?
The recipe calls for 1/2 cup of chicken stock to simmer the vegetables.