Spiced Romanesco Rigatoni

I love this dish. I kind of hate to admit that I originally found it on some website with Rachel Ray's face all over it. I remember that someone had written in the comments section, "too bland. wouldn't bother again", but I totally disagree. Romanesco, apart from looking cool, has a nutty flavor that works well with the chili powder and citrus. That's the real secret to this recipe. (More on romanesco here!)

Spiced Romanesco Rigatoni

INGREDIENTS

Yields about 6 servings.

• 2 heads romanesco, broken into florets
  
• 2 - 4 cups dried pasta (make as much as you like)
  
• 2 cups vegetable or chicken stock
  
• 1/2 cup apple cider vinegar
  
• 1 large onion, peeled, diced
  
• 2 cloves garlic, minced
  
• 3 tbsp. butter
  
• 1 tsp. grated lemon peel (get a lemon and grate it. Use the inside for your water?)
  
• 2 springs fresh rosemary (talk a walk and steal some from a neighbor's yard)
  
• 1/2 tsp. chili powder
• 2/3 cup parmesan cheese, grated or shaved
• 1/2 cup walnuts, toasted
  
• Salt and pepper to taste

PREPARATION

1 Get your pasta cooking. Simple enough!

2 Pull out a big saucepan and melt your butter in it at medium high, then add the onions and garlic. Once these have browned up a bit, pour the apple cider vinegar and soup stock in. After about a minute, toss in the romanesco, lemon peel, rosemary, and chili powder. Salt & pepper to taste, then cover and let it simmer for 10 minutes.

3 Once the pasta is done cooking, drain most of the water off, reserving about a cup to add to the broth. In a serving bowl, combine the pasta (along with reserved water), romanesco/broth mixture, walnuts, and some of the cheese. If you want a quick way to toast walnuts, just lay them flat on a dish and microwave for 1 minute.

SERVING

Put out a bowl with extra cheese in case folks want to add some on top. It helps to have a ladle around in case you want to drizzle extra broth over your dish, too.