Rigatoni Zingara

Rigatoni Alfredo with Cauliflower, Peas & Bacon

Ingredients:

• 1 lb rigatoni (or other pasta of your choice)

• 1 jar alfredo sauce
  

• 1 cup frozen peas

• 3 strips of bacon, cooked and crumbled

• 2 cups cauliflower florets

• Salt and black pepper, to taste

Instructions:

1. Steam the Cauliflower:

   • Bring about 1 inch of water to a boil in a pot fitted with a steamer basket.

   • Add the cauliflower florets, cover, and steam for 5–6 minutes, or until tender when pierced with a fork.

   • Remove from heat and set aside.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the rigatoni and cook according to the package directions until it is firm to the bite but fully cooked—not soft or mushy.

   • Drain the pasta and set aside.

3. Prepare the Sauce:

   • In a large frying pan over medium heat, warm the alfredo sauce with cauliflower.

   • When the sauce begins to gently bubble, add the steamed cauliflower, peas, and crumbled bacon.

   • Stir frequently and cook until the peas are heated through and the sauce is hot and creamy.

4. Combine and Serve:

   • Add the cooked rigatoni to the pan and toss until all the pasta is evenly coated with sauce.

   • Taste and adjust seasoning with salt and pepper if needed.

   • Serve warm and enjoy!