Fusili with Cauliflower

• Meat

  • 1/4 lb Pancetta

• Produce

  • 1 head Cauliflower
  • 1 fat handful Flat-leaf parsley
  • 2 large cloves Garlic
  • 1 Jalapeno or fresno chile pepper, small red
  • 1 Red onion

• Canned Goods

  • 3 tbsp Tomato paste

• Pasta & Grains

  • 1 lb Fusilli pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on rachaelraymag.com

Description

Directions

• Bring a large pot of water to a boil. Add the cauliflower; cook until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to a bowl of ice water (reserve the cooking water). Let the cauliflower cool; drain. Boil the reserved water for the pasta. In a large skillet, heat the oil over medium-high. Add the pancetta; cook, stirring often, until the fat renders, 2 to 3 minutes. Add the onion, garlic and chile; cook until softened, 3 to 4 minutes. Add the cauliflower; cook, stirring occasionally, until browned in spots, about 5 minutes. Salt the boiling water. Add the pasta; cook to al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Stir the tomato paste into the cauliflower mixture; cook for 1 minute. Add the wine; shake the skillet until the wine almost evaporates, 2 to 3 minutes. Add the pasta water, pasta and parsley; toss. Season with salt and pepper. Top with cheese.