Categories: Main Dish, Pasta Sauce
Ingredients
- 3 cups chopped canned tomatoes in heavy puree
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1 -2 jalapeno pepper, seeded and chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 medium head cauliflower, coarsely chopped
- 1 lb pasta shells (conchiglie rigate or penne rigate)
- 3 tablespoons unsalted butter
Directions
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Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.
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In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
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Drop the cauliflower and pasta into the boiling water for 4 minutes.
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Drain, then add them to the mixing bowl; toss to combine.
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Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
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Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.