Pasta With Cauliflower In A Spicy Pink Sauce - cooking recipe

Ingredients

3 cups chopped canned tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
2 tablespoons ricotta cheese
1 -2 jalapeno pepper, seeded and chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 medium head cauliflower, coarsely chopped
1 lb pasta shells (conchiglie rigate or penne rigate)
3 tablespoons unsalted butter

Preparation

Preheat oven to 500\u00b0 and bring 5 quarts of salted water to boil in a stockpot.
In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
Drop the cauliflower and pasta into the boiling water for 4 minutes.
Drain, then add them to the mixing bowl; toss to combine.
Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.