Sweet And Spicy Bucatini With Antipasta Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
751
FAT
72%
CHOL
52%
SOD
40%

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Ingredients for 4 servings

3 tablespoons plus 1/4 cup extra virgin olive oil (EVOO)

3 large onions, thinly sliced

6 sprigs fresh thyme, leaves removed and roughly chopped

1 sprig fresh rosemary, leaves removed and roughly chopped

1 1/2 teaspoons crushed red pepper flakes

Salt and pepper

1 small head cauliflower, cut in half, cored and chopped into small florets

3/4 pound string beans, stem ends removed

1 pound bucatini pasta

1 tablespoon mustard (eyeball it)

1/2 cup sliced pepperoncini peppers and some of their liquid

2 tablespoons red wine vinegar (eyeball it)

1/4 pound sliced sopressata, cut into strips

20 leaves basil, chopped

1/2 cup white wine (eyeball it)

1 cup chicken stock (eyeball it)

1 cup Parmigiano Reggiano cheese, plus some to pass at the table

1/2 cup flat leaf parsley leaves, roughly chopped (a couple of handfuls)

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