- 1 medium cauliflower (about 2 lbs.)
- 1/4 cup extra-virgin olive oil
- 1 medium white onion, cut into 1/4-in. dice
- 3 garlic cloves, smashed and peeled
- Maldon or other flaky sea salt
- 1 1/2 to 2 tsp. hot red pepper flakes
- 6 tbs. unsalted butter, cut into 6 pieces
- Kosher salt
- 1 lb. pennette
- 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
- 1/2 cup coarse fresh bread crumbs, sautéed in 1 tbs. olive oil until golden brown
- 1 1/2 tsp. minced fresh rosemary
How to make it
“ MOLTO GUSTO: EASY ITALIAN COOKING,” BY MARIO BATALI AND MARK LADNER, COPYRIGHT © 2010 BY MARIO BATALI, IS PUBLISHED AT $29.99 BY ECCO/HARPERCOLLINS, 10 EAST 53RD STREET, NEW YORK, NEW YORK, 10022 PHOTOS: QUENTIN BACON
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