Ingredients
- 1 lb. bucatini pasta
- 2-3 oz. prosciutto ham (unsliced)
- 3 tbsp butter
- 1/4 cup bechamel sauce
- 1/4 cup grated parmesan cheese
- 1 cauliflower
- 2 fresh tomatoes (roma, preferably)
- 1 onion
- 1 cube meat bouillon
- salt, pepper
Preparation
- Dice the prosciutto and saute’ in the butter with the sliced onion.
- Steam the cauliflower briefly in a separate pan. Cut off the cauliflower tips and add to the saute’d prosciutto with salt and pepper.
- Continue cooking at a low flame, add the tomatoes cut into cubes, and add the bouillon broth.
- Bring a pot of salt water to a boil and add the bucatini. Drain when done.
- Place on a serving dish and add the cauliflower sauce. Add the bechamel sauce and sprinkle grated parmesan cheese before serving. Serves four.
Recipe Courtesy of Italian Harvest (suppliers of our wonderful pastas)