SHAPE (USA)

Spaghetti With Cauliflowe­r Cream Sauce, Chile Oil & Breadcrumb­s

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START TO FINISH: 30 MIN. SERVES 4 TO 6

¾ cup thinly sliced shallot (from 4 small shallots)

¾ lb. Kamut spaghetti

1 Place 1½ tsp. red pepper flakes in a medium heatproof bowl. In a large skillet, heat ¼ cup oil until shimmering, about 3 min. Pour the hot oil over the red pepper flakes (the mixture should sizzle).

2 Spoon 2 Tbsp. chile oil back into the skillet, and add the breadcrumb­s. Return skillet to medium heat. Cook, stirring, until breadcrumb­s are golden, about 4 min. more. Scrape breadcrumb­s onto a plate, and stir in parsley; season with salt and pepper.

3 Wipe out skillet, and add the remaining 1 Tbsp. oil and the shallot. Return to medium heat, and cook, stirring frequently, until the shallot is softened, about 3 min. Add the garlic and cook, stirring, until fragrant, about 2 min. more.

4 Pour 1 cup water into the skillet, and add the cauliflowe­r. Bring to a boil. Reduce heat to medium, cover, and steam cauliflowe­r until very tender, about 5 min. Scrape cauliflowe­r mixture into a food processor. Add the cheese and cream. Pulse until smooth and creamy.

5 Red pepper flakes

5 Tbsp. extra-virgin olive oil

2 cups breadcrumb­s

¼ cup packed chopped parsley

Kosher salt and freshly ground black pepper

3 garlic cloves

5 cups riced cauliflowe­r

½ cup freshly grated pecorino

2 Tbsp. heavy cream

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, following package instructio­ns. Reserve 1 cup pasta water, and drain pasta.

6 Return pasta to pot, and scrape cauliflowe­r puree over top. Pour in ½ cup pasta water, and toss to coat, adding more pasta water if necessary to thin sauce. Season with salt and pepper.

7 Spoon pasta into bowls, drizzle with chile oil, and sprinkle breadcrumb­s over top.

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