12 ounces mushrooms, stems removed
1 medium head of cauliflower broken into pieces
¼ cup and 2 tablespoons of olive oil
4 tablespoons butter
1 large onion, finely chopped
6 garlic cloves, thinly sliced
½ teaspoon red pepper flakes
1 tablespoon rosemary, finely chopped
⅓ cup double-concentrated tomato paste
1 pound rigatoni pasta
1 cup of parmesan, finely grated
3 tablespoons finely chopped parsley
Salt and pepper to taste
**Special Tool: Food processor (if you do not have one, finely chop ingredients by hand)**
Put mushrooms in a food processor until finely chopped, or finely chop them by hand, transfer to a small bowl.
Put cauliflower in a food processor until pieces are the size of a grain of rice, or finely chop to this size by hand, transfer to a medium bowl.
Heat ¼ cup oil and 2 tablespoons of butter in a large pot over medium-high.
Add the mushrooms and cook. Stir occasionally for 4 to 6 minutes or until golden brown.
Add onion and oil to the pot. Cook and stir occasionally for 6 to 8 minutes or until onion is very soft and golden brown.
Add garlic, red pepper flakes, and rosemary, cook and stir occasionally for 3 minutes until garlic is softened and mixture is fragrant.
Add tomato paste and cook, stirring occasionally, for about 2 minutes or until paste is darkened.
Add cauliflower and cook, stirring occasionally, for 6 to 8 minutes or until cauliflower begins to stick to the bottom of the pot.
Season with salt and pepper to taste. Lower temperature to low heat and keep the pot warm while the pasta cooks.
In a different large pot, cook the pasta in boiling, salted water for about 1 minute less than the pasta package’s directions. Stir occasionally. For a gluten-free option, use zucchini noodles or spaghetti squash.
Transfer the pasta to the pot with the sauce. Add 1 cup of parmesan, the remaining butter, and 1 cup of the pasta cooking water.
Increase heat to medium and cook, stirring occasionally, for about 3 minutes or until sauce clings to pasta.
Remove from heat and stir in parsley. Add more salt and pepper, if desired, and finely zest the lemon over the pasta.
Divide pasta among bowls. Serve with more parmesan topping and drizzle a little oil.
Recipe adapted from Bon Appetit
Total Time: 50 minutes