Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce

1 head cauliflower, broken into bite-sized florets (reserve stems for another use or chop and include)

6 tablespoons extra-virgin olive oil, divided

Kosher salt

1 onion, diced

4 cloves garlic, thinly sliced

Two 14.5 ounce cans crushed tomatoes

3/4 cup heavy cream

1/2 teaspoon chili flakes

1/2 teaspoon smoked paprika (optional)

1 pound rigatoni

1 cup pitted green olives – if they are a marinated variety, so much the better

Ricotta salata, pecorino, or parmesan cheese

 Preheat oven to 450 degrees F.  Put a large, covered pot of well-salted water on to boil.

Toss the cauliflower with two tablespoons of the olive oil and a couple of pinches of salt.  Roast in oven, tossing occasionally, until completely tender and browned in many spots, at least 20 minutes.  Remove from oven and reserve.

Meanwhile, place large skillet over medium heat.  Add the remaining olive oil and, when it shimmers, add the onion and garlic and a pinch of salt.  Cook, stirring occasionally until the onion is translucent. Transfer the contents of the skillet to a blender (but don’t clean the skillet).  Add the tomatoes, cream, chili flakes, smoked paprika if using, and 1/4 teaspoon of salt to the blender.  Blend at high speed until perfectly smooth.  Return to skillet and bring to a simmer over very low heat.  Taste and adjust seasoning.

Boil the rigatoni according to package directions.  When it is almost al-dente, reserve 1 cup of the cooking water, drain and add to the sauce.  Add the cauliflower and olives and mix gently.  Taste and make any final adjustments to the seasoning.  If the sauce is too thick, dilute it with some of the reserved pasta water.

Divide the pasta among the serving bowls (or place in a large family-sized bowl).  Add several thin shavings of cheese and serve immediately.

Serves 4.

From Herbivoracious, with minor changes