Take a comforting pasta to a new, uber-tasty level. Sautéed cauliflower and prosciutto make this dish outstanding.
Cooking the cauliflower in a butter and olive oil combination took the most time while preparing this dinner. It wasn’t hard to do, but does require you to be attentive and make sure the vegetable slices didn’t burn and to turn each one over to brown both sides.
Once that part was done, cooking went quickly as I cooked the squished up anchovies, garlic, rosemary, and pepper flakes in the same skillet. I added some chicken broth, simmered it for a few minutes, then added the cooked pasta, sliced prosciutto, cheese and butter, tossing to combine. Dinner was served.
- Kosher salt
- 2 oz. (4 Tbs.) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 small head cauliflower (about 1-1/2 lb.), cut into 1-1/2-inch florets and halved lengthwise (about 5 cups)
- 12 oz. linguine
- 6 anchovy fillets, rinsed well, patted dry, and finely chopped (about 1 Tbs.)
- 1 Tbs. finely chopped fresh rosemary
- 2 medium cloves garlic, finely chopped
- ¼ tsp. crushed red pepper flakes
- ⅔ cup lower-salt chicken broth
- 6 thin slices prosciutto or speck, cut crosswise into ¼-inch strips
- ½ oz. finely grated Parmigiano-Reggiano (1/2 cup)
- 1 Tbs. chopped fresh flat-leaf parsley
- Bring a large pot of well-salted water to a boil.
- Meanwhile, heat 1 Tbs. of the butter and 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add half of the cauliflower, flat side down in a single layer, and season lightly with salt. Cook until golden brown on one side, about 2 minutes. Flip and cook until the cauliflower is tender, about 3 minutes more. Transfer to a plate. Repeat with the remaining cauliflower, 1 Tbs. butter, and 1 Tbs. oil; set aside.
- Boil the pasta according to package directions until al dente.
- Meanwhile, melt 1 Tbs. of the butter in the skillet over medium heat. Add the anchovies, rosemary, garlic, and pepper flakes. Cook, stirring, until the garlic is softened, about 2 minutes. Add the broth, and cook until reduced by half, 2 to 3 minutes more.
- Reserve ½ cup of the pasta water, and then drain the pasta. Add the pasta to the skillet along with the prosciutto, half of the cheese, and the remaining 1 Tbs. butter; toss until the butter is melted. Add the cauliflower, toss to combine, and season to taste with salt. Add some pasta water to loosen the sauce, if necessary. Serve topped with the remaining cheese and the parsley.