Baked Rigatoni With Cauliflower in a Spicy Pink Sauce

Ingredients

• 3 tablespoons olive oil
• 2 (28 ounce) cans whole tomatoes
• 1 lb yellow onion
• halved and thinly sliced (about 3 medium)
• 1 14 teaspoons kosher salt
• 2 garlic cloves
• minced
• 12 cup heavy cream
• 14 cup chopped fresh flat leaf parsley
• 12 teaspoon crushed red pepper flakes
• 1 lb rigatoni pasta
• 4 cups cauliflower florets
• 10 ounces shredded Fontina cheese (about 2 1/2 cups)
• 2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

Instructions

No instructions listed