Rigatoni With Roasted Cauliflower and Brussels Sprouts
Fixings
¾ pound rigatoni or another short pasta
½ medium head cauliflower (around 1 pound), cut into florets
8 ounces Brussels grows, managed and split (quartered if huge)
1 medium red onion, cut into 1/2-inch wedges
2 branches new thyme
4 tablespoons olive oil
fit salt and dark pepper
2 ounces ground pecorino (around 1/2 cup), in addition to something else for serving
Bearings
Stage 1
Heat broiler to 450° F. Cook the pasta as per the bundle bearings. Hold 1 cup of the cooking water; channel the pasta and return it to the pot.
Stage 2
In the mean time, on 2 enormous rimmed baking sheets, throw the cauliflower, Brussels fledglings, and onion with the thyme, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Broil, throwing the vegetables once and pivoting the sheets part of the way through, until brilliant brown and delicate, 15 to 20 minutes.
Stage 3
Add the vegetables, pecorino, ½ cup of the saved cooking water, and the leftover 2 tablespoons of oil to the pasta and throw to consolidate (add seriously cooking water assuming the pasta appears to be dry). Serve sprinkled with extra pecorino. Cool. Partake in the Rigatoni With Roasted Cauliflower and Brussels Sprouts
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Rigatoni With Roasted Cauliflower and Brussels Sprouts Video :