Cook The Book: Rigatoni With Cauliflower, Pecorino, Hot Pepper, And Bread Crumbs

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup extra virgin olive oil

1/2 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

3 garlic cloves, peeled and minced

1 large head of cauliflower, broken into small florets

Kosher salt and freshly ground black pepper

Large pinch of minced peperoncini or red pepper flakes

1 (28-ounce) can whole peeled tomatoes

1 pound rigatoni

1/2 cup chopped fresh flat-leaf parsley

1/2 cup grated pecorino cheese

1/4 cup plain bread crumbs

3 tablespoons unsalted butter, melted

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