Rigatoni with Cauliflower, Soppressata, and Basil

• 12 oz. rigatoni
• 1 oz. soppressata
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1/2 head cauliflower
• 3 large ripe plum tomatoes
• 2 clove garlic
• kosher salt
• Pepper
• 1 c. low-sodium chicken broth
• 1 tsp. dried oregano
• 1/2 c. grated Parmesan or Asiago cheese
• 1/2 c. roughly chopped fresh basil

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

rigatoni, soppressata, unsalted butter, olive oil, cauliflower, tomatoes, clove garlic, kosher salt, pepper, chicken broth, oregano, cheese, fresh basil

Taken from www.delish.com/recipefinder/rigatoni-cauliflower-soppressata-basil-recipe-wdy0913 (may not work)