Penne With Swiss Chard and Cauliflower

• 4 tablespoons olive oil
• 1 cup diced onion
• 1 head cauliflower, cored and separated into very small flowerets
• Salt to taste
• 1 pound penne
• 4 large cloves garlic, sliced thin
• 1 pound Swiss chard, rinsed and roughly chopped
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 4 ounces imported pecorino romano, freshly grated

1. Bring 4 quarts of water to a boil.
2. Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
3. Once water is boiling, add cauliflower and some salt, and cook for 3 minutes.
4. Remove cauliflower with a slotted spoon and set aside.
5. Set aside 1/2 cup of the water.
6. Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
7. While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so.
8. Stir in the cauliflower and reserved cooking liquid and the red pepper.
9. Season with salt.
10. When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat.
11. Serve at once, dusted with cheese.

olive oil, onion, cauliflower, salt, penne, garlic, swiss chard, red pepper, pecorino romano

Taken from cooking.nytimes.com/recipes/4802 (may not work)