Although, this meal has complicated name, it is easy to make. And the best part is its taste!
You will need: 1 pound rigatoni or other large pasta, 1 medium cauliflower, 1 tablespoon capers, 3 garlic cloves, ¼ teaspoon crushed red pepper flakes, ½ teaspoon lemon zest, 3 tablespoons roughly chopped sage, ½ cup coarse dry bread crumbs, 2 tablespoons chopped flat-leaf parsley, 6 ounces coarsely grated fontina or mozzarella, 2 ounces finely grated Romano cheese, virgin oil, salt and pepper.
Cook the rigatoni according to the instructions on a package. Remember, the water must be well-salted. Duration of cooking is 10 minutes. When it is done, drain it and leave it aside. Heat up the oven to 400 degrees. You must cut the cauliflower in half, cut out tough core and divide it on quarters. Pore 3 tablespoons of olive oil in a wide skillet and add cauliflower slices. When they become brown, usually after 2 minutes, flip them over, wait another 2 minutes. Add red pepper, chopped sage, sage leaves, salt, pepper and lemon zest.
Then, put the mixture in a large bowl, add the rigatoni and fontina, and transfer it to an oiled baking dish. Add Romano cheese, bread crumbs and 1 tablespoon olive oil. Put it into the oven and bake it for 20 minutes. You will notice that the top becomes golden and crisp. This means your meal is finished! You can sprinkle it with a fresh and chopped parsley. You will need 1 hour to prepare this meal, and it will provide you 4-6 servings.