Rigatoni with Cauliflower, Soppressata, and Basil

Ingredients

• 12 ounce(s) rigatoni
• 1 ounce(s) soppressata, thinly sliced
• 2 tablespoon(s) unsalted butter
• 2 tablespoon(s) olive oil
• 1/2 head(s) (large, about 1 pound ) cauliflower, chopped
• 3 large (about 12 ounces) ripe plum tomatoes, cut into 1/2-inch pieces
• 2 clove(s) (large) garlic, finely chopped
•  Kosher salt
•  Pepper
• 1 cup(s) low-sodium chicken broth
• 1 teaspoon(s) dried oregano
• 1/2 cup(s) grated Parmesan or Asiago cheese, plus more for serving
• 1/2 cup(s) roughly chopped fresh basil, plus more for serving

Directions

1. Cook the pasta according to package directions. Drain and return it to the pot.
2. Meanwhile, place the soppressata in a large skillet. Cook over medium heat until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate (when cool, break into pieces if desired).
3. Add the butter and oil to the skillet and heat over medium heat. Add the cauliflower and cook, stirring occasionally, for 3 minutes. Add the tomatoes, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, for 3 minutes.
4. Stir in the broth and oregano and simmer until the cauliflower is just tender, 6 to 7 minutes.
5. Toss the cauliflower mixture with the pasta and cook over medium-high heat for 2 minutes. Toss with the cheese and basil. Top with the soppressata and additional cheese and basil, if desired.

Nutritional Information
(per serving)

Calories	557
Total Fat	21g
Saturated Fat	8g
Cholesterol	34mg
Sodium	561mg
Total Carbohydrate	74g
Dietary Fiber	6g
Sugars	--
Protein	21g
Calcium	--

Yields: 4 servings (cost per serving of $1.48)

Total Time: 30 min

Prep Time: 25 min

Read more: Rigatoni with Cauliflower, Soppressata, and Basil Recipe - Woman's Day