Parmigiano Rigatoni With Caulflower

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove
• 1 cup heavy cream
• kosher salt ad freshly ground pepper
• 3/4 pound rigatoni
• 1 head cauliflower cut into 1 inch florets
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 3 ounces sliced prosciutto, cut into 1/4 inch wide ribbons

1. 1. Preheat the broiler. Bring a large pot of salted water to a boil. In a meduin skillet, heat 1 tablespoon of olive oil. Add the garlic and cook over very low heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, 2 minutes, Season garlic cream with sal7t and pepper
2. 2. Cook rigatoni until al dente; about 6 minutes before rigatoni is done, add the cauliflower florets to the pot. Drain reserving 1 cup of pasta water.
3. 3. Return regatoni and cauliflower to the pot. Add the garlic cream, the prosciutto, parm, and 2 tablespoons pasta water. toss until pasta is cooked - 2 to 5 minutes.

extra virgin olive oil, garlic, heavy cream, kosher salt, rigatoni, cauliflower, freshly grated parmigiano, ribbons

Taken from www.epicurious.com/recipes/member/views/parmigiano-rigatoni-with-caulflower-50108770 (may not work)