Pasta with Cauliflower in a Spicy Pink Sauce
Ingredients
- 3 cups chopped canned tomatoes in heavy puree
- 1 1⁄2 cups heavy cream
- 1⁄2 cup freshly grated Pecorino Romano
- 1⁄2 cup coarsely shredded Fontina
- 2 tbsp. ricotta
- 1-2 jalapeno peppers, seeded and chopped
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 medium cauliflower, coarsely chopped
- 1 lb. imported conchiglie rigate or penne rigate
- 3 tbsp. unsalted butter
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