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Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Food & Wine
  • minutes
  • Serves 4

INGREDIENTS

3 oz

Prosciutto

1

head Cauliflower

1

Garlic clove, large

3/4 lb

Rigatoni

1

Kosher salt and freshly ground pepper

3 1/2 tbsp

Olive oil, extra-virgin

1 cup

Panko

1 cup

Heavy cream

1/2 cup

Parmigiano-reggiano cheese