Black Skillet Mezzi Rigatoni with Cauliflower Bolognese

Amount Per Serving
Calories 510		Calories from Fat 270
% Daily Value*
Total Fat 30g		46%
	Saturated Fat 6g	30%
	Trans Fat 0g
Cholesterol 25mg		8%
Sodium 250mg		10%
Total Carbohydrate 52g		17%
	Dietary Fiber 5g	20%
	Sugars 6g
Protein 13g		26%

Vitamin A -%		Vitamin C -%
Calcium 91mg%		Iron 3mg%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Slowly simmered vegetables, roasted cauliflower and a touch of citrus and herbs.

3 pounds Barilla Mezzi Rigatoni

Ingredients for the almond gremolata:

2 cups whole almonds

½ cup basil chiffonade

¼ cup lemon zest

¼ cup Italian parsley, chopped

½ teaspoon kosher salt

Ingredients for the cauliflower bolognese:

1 ½ cups blended oil

1 ½ teaspoon fresh garlic

1 ½ cups celery, ¼ inch dice

1 ½ cups carrots, ¼ inch dice

1 ½ cups onions, ¼ inch dice

1 ½ tsp kosher salt

¾ teaspoon black pepper

8 cups cauliflower, riced

2 cups red wine

1 #10 can crushed tomatoes

¼ cup parsley, chopped

¼ cup chiffonade basil

1 teaspoon rosemary, chopped

Ingredients for the garnish:

1 quart butternut squash, 1/8 inch diced and roasted

1 pound stracchino or mascarpone cheese

Instructions

Pulse the almonds in a robo coupe until they are broken down but still chunky. Leave some larger pieces.
In a large mixing bowl combine everything and toss until evenly incorporated.
Heat a large rondeau over medium heat.
Add the blended oil and allow to warm for 2 minutes.
Add the celery, onion, and carrot. Sweat down over medium heat for 6 minutes, salt the vegetables, then continue to cook for 5 minutes.
Once everything is translucent and tender, add the pepper and cauliflower.
Stir and cook for an additional 5 minutes. Deglaze with red wine and reduce by 2/3. Add tomato paste and stir it in well until all vegetables are covered.
Cook for 3 minutes then add the crushed tomatoes. Mix them in well and simmer for 30 minutes.
Reduce the heat to low, then add fresh herbs. Cook for 2 minutes, remove from heat, and cool down.
When ready for service, heat the bolognese in a large rondeau or tilt skillet.
Drop the pasta into boiling water for 1 minute or until heated through.
Drain the pasta and mix with the sauce, then fold in the roasted butternut squash.
Scoop the pasta into cast iron skillets, top with dollops of cheese and bake in a 350°F oven for 5 minutes or until melted.
Remove from oven and top with gremolata.