Cauliflower Cavatappi all'Amatriciana
with Roasted Green Beans
When bacon and pasta join forces, you know it’s a recipe for success. This dish is no exception. Inspired by Italian bucatini all'Amatriciana, we swapped in crispy diced bacon for traditional guanciale (or cured pork jowl) and cauliflower cavatappi for bucatini. The aforementioned combo is topped with a spicy tomato sauce—made with bacon fat, red onions, chili flakes, basil, and garlic—and Pecorino Romano cheese. You’ll love this twist on a classic, especially with a side of chili-and-garlic-studded green beans.
Nutrition Per Serving
Ingredients
Allergens: Eggs, MilkGreen Beans
Measurement:
Cauliflower Cavatappi
Measurement:
Crushed Tomatoes
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Water
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Nitrite/Nitrate-Free Uncured Bacon
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Red Onions
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Garlic
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Grated Romano Cheese
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Olive Oil
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Bacon Fat
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Basil
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Crushed Red Pepper Flakes
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Sea Salt
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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