Parmigiano Crusted Rigatoni With Cauliflower And Prosciutto
Ingredients
- 3 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 3/4 pound rigatoni
- One 1 3/4-pound head of cauliflower, cut into 1-inch florets
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
Instructions
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