Equipment
Ingredients
Pasta and Vegetables
- 450 g penne pasta
- 1 cauliflower, cored and cut into small florets
- 450 g swiss chard, rinsed and roughly chopped
- 100 g onion, diced
- 4 garlic, sliced thin
Seasoning and Finish
- 60 ml olive oil
- 115 g pecorino romano, freshly grated
- 3 g red pepper flakes
- 5 g salt
Nutrition (per serving)
Method
Bring 3.8 liters (4 quarts) of salted water to a boil (100°C/212°F) in a large pot.
Heat 60ml olive oil in a large skillet over medium heat.
Add 100g diced onion to the skillet and cook for 15 minutes until golden brown.
Place cauliflower florets into the boiling water and cook for 3 minutes.
Remove the cauliflower with a slotted spoon and reserve 120ml (1/2 cup) of the cooking water.
Add 450g penne to the boiling water and cook for 8 minutes or until al dente.
Add sliced garlic to the skillet with the onions and cook for 2 to 3 minutes until lightly browned.
Add 450g chopped Swiss chard to the skillet and stir until wilted, approximately 3 minutes.
Mix the cooked cauliflower, 120ml reserved water, and 3g red pepper flakes into the skillet. Season with salt.
Drain the pasta and add it to the skillet, tossing everything together over low heat.
Serve immediately topped with 115g grated pecorino romano.
Chef's Notes
- For deeply caramelized onions, use a lower heat and be patient. The goal is sweet, golden-brown, not burnt.
- Don't overcook the cauliflower; it should be tender-crisp after blanching, as it will continue to cook slightly in the skillet.
- Reserve more pasta water than called for; it's a fantastic emulsifier and can help create a silkier sauce if the dish seems too dry.
- Taste and adjust seasoning throughout the cooking process, especially after adding the pecorino, as it is quite salty.
- Consider adding a splash of white wine when sautéing the garlic for an extra layer of flavor.
Storage
Refrigerator: 3 days — Store in an airtight container; pasta may absorb sauce over time.
Reheating: Microwave or sauté with a splash of water to loosen the sauce.
