Ingredients

serves 4

　　Salt

　　1 pound whole-wheat penne

　　1 head of cauliflower

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1/4 pound pancetta, cut into fine dice (optional)

　　1 onion, finely chopped

　　2 to 3 sprigs of fresh rosemary, leaves removed and finely chopped (about 2 tablespoons)

　　3 large garlic cloves, chopped

　　Black pepper

　　Freshly grated nutmeg

　　1/2 cup dry white wine

　　1 cup chicken stock

　　1 cup grated Pecorino Romano cheese or super-sharp white cheddar cheese

　　

Step 1

Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

　　

Step 2

Trim the cauliflower and chop it into small florets. Heat the EVOO in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.

　　

Step 3

If using pancetta, cook it for a couple of minutes to crisp the pancetta and render its fat.

　　

Step 4

Add the onions, rosemary, and garlic, then stir and add the florets. Season with salt, pepper, and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.

　　

Step 5

When the cauliflower is just about tender, remove the lid, add the wine, and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.

　　

Step 6

Drain the pasta, toss with the cauliflower mixture and cheese, and adjust the seasonings to taste.

　　

Step 7

Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.

　　Rachael Ray's Look + Cook