Crispy Pan-Fried Penne Pasta

Ingredients

• 1 Romaine Heart
• 2 Garlic Cloves
• 10 oz Cauliflower Florets
• 1 oz Grated Parmesan Cheese
• 1 ½ oz Mayonnaise
• 1 tsp. White Wine Vinegar
• 6 oz Penne Pasta
• ½ tsp. Red Pepper Flakes
• 1 tsp. Italian Seasoning Blend
• 2 tsp. Tomato Paste
• 14 oz Crushed Tomatoes
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Mixing Bowl: Large Oven-Safe Nonstick Pan

2. 2

   Cook Within: If you’d like a less creamy Caesar dressing, add 1-2 Tbsp. water. Arrabiata sauce, which is a traditional marinara with the addition of red pepper flakes, means “angry” in Italian. For a sauce that’s merely “peeved,” use less of the

3. 3

   Prepare the Ingredients: Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Cut cauliflower florets into even, bite-sized pieces no larger than 1”.

4. 4

   Make the Arrabiata Sauce: In pot used to cook pasta, heat 1 tsp. olive oil over medium-high heat. Add remaining garlic and red pepper flakes (a little goes a long way with red pepper flakes, so use less if you prefer a milder sauce) and cook 20 seconds until fragrant. Add Italian seasoning and tomato paste and cook 1 more minute. Add crushed tomatoes and reserved pasta water, bring to a simmer, and cook 5-8 minutes until thickened slightly. Set aside and keep warm.

5. 5

   Roast Cauliflower and Make Caesar: Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast 12 minutes or until almost tender. Remove from oven, sprinkle with half the Parmesan, and roast 7 more minutes, or until cheese onnaise, vinegar, half the garlic, and remaining Parmesan (reserving a pinch for garnish). Season to taste with salt and pepper and set aside. Pan Fry the Pasta medium-high heat until oil is hot and shimmering. Working in batches, add a single layer of pasta to pan. Allow to cook undisturbed for 3-4 minutes. Not moving pasta around allows it to brown and develop a highly desirable crispness. After underside has browned, stir gently and cook 3 more minutes, stir- ring occasionally. Don’t worry if pasta only browns on one side: two different textures are ideal. Keep finished

6. 6

   Add penne pasta to boiling water and cook 9 min-: utes until al dente. Before draining, reserve ½ cup pasta cooking water for sauce. Drain pasta in col- ander, being sure to drain as thoroughly as possible. While in colander, drizzle and toss pasta with 2 tsp. olive oil to keep from sticking. Return pot to stove (no need to wipe clean.)

7. 7

   Plate the Dish: Place a pool of arrabiata sauce on bottom of plate.

8. 8

   Top with one more spoonful of sauce and remaining: Parmesan. Toss romaine lettuce with Caesar dress- ing and serve salad on the side. used in three places in the recipe–on the cauliflower, in the Caesar dressing, and as a used in the Caesar dressing and the rest is used to make • The key to achieving crispy pasta is to remove as much moisture as possible. Drain thoroughly in the colander! the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a medium pot of lightly salted water to a boil

9. 9

   Cut end off romaine, halve lengthwise, then coarsely