Here’s a delicious Italian pasta recipe that uses cauliflower and prosciutto mixed with some fusilli, or similar short pasta. It’s quick and easy, and a great way to use up your cauliflower with a burst of Italian flavor!
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Recipe Summary
This recipe is adapted from an Italian cookbook from the 70s or so, which was given to me by my sister-in-law. One night, I was reading the cookbook and came upon the recipe for which mine is adapted.
I’ve made modifications to it to suit my own tastes and preferences. I hope you like it as much as we do in our house!
Ingredients
For this recipe you just need a few simple ingredients.
- Fusilli pasta – or other short pasta with ridges
- extra virgin olive oil
- diced onion
- cauliflower florets
- prosciutto
- parsley
- grated Romano
- red pepper flakes (optional)
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making my pasta with cauliflower and prosciutto recipe.
Step 1. Bring a large pot of water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of the pasta water, drain the pasta and set it aside.
Step 2. Heat a large saucepan over medium heat and warm up the olive oil.
Step 3. Add the diced onions and saute until translucent, about 5-8 minutes.
Step 4. Add the cauliflower and a dash of water. Cover, reduce to low and cook approximately 15 minutes, or until it is fork tender or to your desired doneness.
Step 5. Meanwhile chop prosciutto into small pieces.
Step 6. When cauliflower is ready, add the prosciutto and turn heat to medium-high. Cook the prosciutto until it is slightly crispy, approximately 5 minutes.
Step 7. Add the parsley and red pepper flakes (optional) and mix. If pasta seems dry, add a little of the reserved pasta water to loosen it up.
Step 8. Serve and top with Romano cheese.
Recipe Video
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Recipe Tips & Modifications
For modification ideas try any of the following:
- Use bacon instead of prosciutto – just cook it longer until it is fully crisp and cooked.
- Omit the meat altogether and toast some breadcrumbs , adding them at the end instead.
- Add some other vegetables such as peas or zucchini.
Additional Sides for Pasta and Cauliflower
For a full list of Italian side dishes here. Otherwise, check out these below!
I hope you enjoy making and eating this recipe. If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Recipe Card
Pasta with Cauliflower and Prosciutto
Ingredients
- 1/4 lb Fusili or other short pasta with ridges
- 2 Tbsp Extra virgin olive oil
- 1/2 Onion diced
- 3/4 Cauliflower chopped small florets
- 4 slices Prosciutto chopped
- 1/4 tsp Fresh parsley chopped
- dash Red Pepper flakes optional
- Romano cheese, grated to taste
- 1/2 cup Reserved pasta water if needed
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package instructions. Reserve ½ cup of the pasta water, drain the pasta, and set it aside.1/4 lb Fusili
- Heat a large saucepan over medium heat and warm the olive oil.2 Tbsp Extra virgin olive oil
- Add the diced onions and sauté until translucent, about 5–8 minutes.1/2 Onion
- Add the cauliflower and a dash of water. Cover, reduce heat to low, and cook for approximately 15 minutes, or until fork-tender or to your desired doneness.3/4 Cauliflower
- Meanwhile, chop the prosciutto into small pieces.4 slices Prosciutto
- When the cauliflower is ready, add the prosciutto and turn the heat to medium-high. Cook until the prosciutto is slightly crispy, approximately 5 minutes.
- Add the parsley and mix. If the pasta seems dry, add a bit of the reserved pasta water to loosen it up.1/4 tsp Fresh parsley, dash Red Pepper flakes, 1/2 cup Reserved pasta water
- Serve and top with Romano cheese.Romano cheese, grated
Video
Notes
- this is a flexible recipe. Adjust quantities as you see fit.
- Turn this into a meatless recipe by omitting the prosciutto and adding toasted breadcrumbs at the end.
I made this dish and was soo good!! Thank you for sharing that
So glad you liked it!