Rigatoni with Roasted Cauliflower and Brussels Sprouts

Yield: 4 servings
Community Recipe from


  • 3/4 pound(s) rigatoni or some other short pasta
  • 1/2 head(s) cauliflower (about 1 pound) cut into florets
  • 8 ounce(s) brussell sprouts trimmed and halved,quartered if large
  • 1 medium red onion cut into 1/2 inch wedges
  • 2 sprig(s) fresh thyme
  • 4 tablespoon(s) olive oil
  • 2 ounce(s) pecorino (about 1/2 cup) plus more for serving
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper


  1. 1. Heat oven to 450 degrees. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. 2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, brussel sprouts, and onion with the thyme, 2 tbl of the oil, and 1/2 tsp each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15-20 mins.
  3. 3. Add the vegetables, pecorino, 1/2 cup of the reserved cooking water, and the remaining 2 tbl of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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