Name: Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 1 pound tagliatelle; table salt; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1 head cauliflower (about 2 1/2 pounds), cut into 3/4-inch florets (about 6 cups); ground black pepper; 1/2 medium red onion , chopped fine (about 3/4 cup); 3/4 cup dry white wine; 2 cups heavy cream; 1 tablespoon minced fresh thyme leaves; 1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, cut into thin strips; 1 1/2 teaspoon balsamic vinegar; 1/4 cup chopped fresh parsley leaves; 1/2 cup grated Parmesan cheese (plus additional for serving); 1/4 cups pine nuts , toasted in small dry skillet over medium-low heat until lightly browned, about 4 minutes

Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream

By America's Test Kitchen

Published on August 22, 2007

Time

1 hour

Yield

Serves 4 to 6

Ingredients

1 pound tagliatelle table salt 1 tablespoon vegetable oil 2 tablespoons unsalted butter 1 head cauliflower (about 2 ½ pounds), cut into ¾-inch florets (about 6 cups)ground black pepper ½ medium red onion, chopped fine (about ¾ cup)¾ cup dry white wine 2 cups heavy cream 1 tablespoon minced fresh thyme leaves 1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar) drained, rinsed, patted dry, cut into thin strips1 ½ teaspoon balsamic vinegar ¼ cup chopped fresh parsley leaves ½ cup grated Parmesan cheese (plus additional for serving)¼ cups pine nuts, toasted in small dry skillet over medium-low heat until lightly browned, about 4 minutes

Before You Begin

Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for this recipe. If your jars are smaller or larger, measure out the tomatoes by removing them from the oil and packing them lightly into a measuring cup. To ensure that the sauce and pasta are done at the same time, start cooking the cauliflower before the pasta goes into the boiling water.

Instructions

Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to stockpot.

Meanwhile, heat oil, and 1 tablespoon butter in 12-inch skillet over high heat; when foaming subsides, stir in cauliflower, 1/4 teaspoon salt, 1/8 teaspoon pepper. Add 1/3 cup water and cover; cook until caulifower is tender-crisp, about 3 minutes. Uncover and continue to cook until water has evaporated and cauliflower is golden, about 3 minutes. Transfer to plate and set aside.

Add remaining 1 tablespoon butter and onion to now-empty skillet, set skillet over low heat, and cook, stirring constantly, until softened, about 3 minutes. Add wine, increase heat to medium-high, and cook until reduced to about 1/2 cup, about 4 minutes. Add cream, thyme, and sun-dried tomatoes and bring to simmer; off heat, skim off any foam on surface. Stir in cauliflower and 1/2 teaspoon salt.

Add cauliflower mixture, balsamic vinegar, parsley, and Parmesan to pasta in pot and toss to combine. Serve immediately, sprinkling individual bowls with pine nuts and additional Parmesan.