Pasta With Cauliflower In A Spicy Pink Sauce

• 3 cups chopped canned tomatoes in heavy puree
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)
• 1/2 cup coarsely shredded fontina (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 1 -2 jalapeno pepper, seeded and chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 medium head cauliflower, coarsely chopped
• 1 lb pasta shells (conchiglie rigate or penne rigate)
• 3 tablespoons unsalted butter

1. Preheat oven to 500u0b0 and bring 5 quarts of salted water to boil in a stockpot.
2. In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
3. Drop the cauliflower and pasta into the boiling water for 4 minutes.
4. Drain, then add them to the mixing bowl; toss to combine.
5. Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
6. Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.

tomatoes, heavy cream, freshly grated pecorino romano cheese, ricotta cheese, pepper, red pepper, kosher salt, head cauliflower, pasta shells, unsalted butter

Taken from www.food.com/recipe/pasta-with-cauliflower-in-a-spicy-pink-sauce-420327 (may not work)