Penne, Cauliflower, Bacon, & Creamy Tomato

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 2 1/2 lbs cauliflower
• 2 tablespoons extra virgin olive oil
• 1 lb bacon
• 2 lbs penne
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups heavy cream
• 2 cloves garlic (minced)
• 2 teaspoons thyme (chopped)
• 1 teaspoon crushed red pepper flakes
• 2 1/2 cups fontina cheese (shredded)
• 3/4 cup parmesan cheese (shredded)
• 1/4 cup parsley (chopped)

Recipe

• 1 preheat oven to 450.
• 2 in a large, rimmed baking sheet, toss cauliflower with evo and season with salt and pepper.
• 3 roast for 40 minutes, until tender and browned.
• 4 cool.
• 5 in large skillet, in 2 batches, crisp bacon 4 minutes per side.
• 6 drain and coarsely chop.
• 7 butter 2 large shallow baking dishes.
• 8 in large pot of boiling water, cook penne until al dente; drain.
• 9 return penne to pot.
• 10 stir in cauliflower, tomatoes, cream, garlic, thyme, red pepper, 2 c fontina, and parmesan.
• 11 season with s&p.
• 12 move to baking dishes.
• 13 sprinkle with remaining fontina and 2 t parmesan.
• 14 bake 15 min.