Cavatappi with Cauliflower Sauce
1 tsp, extra-virgin
2 medium clove(s), finely chopped
red pepper flakes
¼ tsp, to 1/8, or to taste
10 oz, 1 package, thawed
canned tomato paste
reduced-sodium chicken broth
8 oz, 2 cups of trumpetti or medium shells
2 Tbsp, fresh, chopped
- Heat the oil, garlic, and crushed red pepper in a large nonstick skillet over medium heat. Cook until the oil sizzles and the garlic just begins to turn golden, about 1 minute. Place the cauliflower and tomato paste on opposite sides of the skillet and cook, stirring separately, until tomato paste turns orange-gold, about 1 minute. Add the broth, stirring to blend; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, 20–23 minutes.
- Meanwhile, cook the trumpetti according to package directions, omitting the salt; drain. Add the pasta to the cauliflower sauce and toss until mixed. Serve, sprinkled with the parsley. Yields 1 1/2 cups per serving.