Barilla® Red Lentil Penne with Calabrian Roasted Cauliflower, Pecorino, and Basil

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Step 1

Preheat oven to 400°F. In a food processor, grate cauliflower until the size of small florets or riced.

Step 2

Toss cauliflower with Calabrian chili olive oil, season with salt and pepper, then roast in oven for 10 minutes or until well browned.

Step 3

Bring a pot of water to boil. Meanwhile, in a large skillet over medium/high heat, add guanciale and render until crispy. Strain the crispy pieces out of the pan and set aside.

Step 4

To the guanciale fat, add the garlic and shallots, and saute over medium heat for 2 minutes.

Step 5

Add the chicken broth and bring to a simmer.

Step 6

Add cauliflower.

Step 7

Cook pasta according to the directions, drain, and toss the pasta with the sauce. Remove from the heat; toss with cheese and guanciale, then garnish with micro basil.


  • 6 boxes Barilla® Red Lentil Penne
  • 18 cups roasted riced cauliflower
  • 12 tbsp. Calabrian oil
  • 48 oz. guanciale, diced
  • 3 cups minced shallots
  • 12 garlic cloves, chopped
  • 4 qt. chicken broth
  • 3 cups Pecorino
  • 3 cups micro basil
  • Salt to taste
  • Black pepper to taste
Chef Recommended Cuts

Nutritional Info

This information is per serving.