Orecchiette with Roasted Cauliflower, Marcangelo Coppa Di Parma and Genoa Salami

Time & Servings
Serves 4-6
30 min ready time =
30 min cooking
  • 1/2 head of cauliflower, cut into ¾-inch florets (about 4 heaping cups) 5522
  • 1 1/2 cups cherry or grape tomatoes 5523
  • 6 tbsp olive oil 5524
  • 1/2 tsp each dried oregano and salt 5525
  • 1/4 tsp pepper 5526
  • 12 oz orecchiette shaped pasta (3-1/2 cups) 5527
  • 1/2 pkg (100g) Marcangelo Coppa Di Parma, thinly sliced 5528
  • 1/2 pkg (100g) Marcangelo Genoa Salami (hot or regular) 5529
  • 4 cups lightly packed arugula 5530
  • 1/3 cup freshly grated Parmesan cheese 5531
  1. Preheat oven to 425°F.
  2. In large bowl, toss together cauliflower florets, tomatoes, 3 tablespoons of the oil, oregano, salt and pepper. Spread onto aluminum-foil lined baking sheet. Bake in center of preheated oven, stirring once, for 20 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1 cup of starchy pasta cooking water. Drain pasta well. Return pasta to the pot. Stir in the cauliflower mixture, remaining olive oil, Marcangelo Coppa Di Parma and Salami, arugula and cheese. Gently toss together, adding some of the reserved cooking water to moisten if the pasta is too dry. Season to taste with salt and pepper.


• Orecchiette is an ear shaped pasta, the shape of which is meant to catch pieces of the accompanying food items. It’s easily substituted with fusilli or rotini pasta.

• Reserving some of the pasta cooking water is a great technique to add moisture to a pasta sauce. It’s slightly starchy which gives body to a tomato sauce or an olive oil sauce.

• Salting the pasta water helps meld the pasta with whichever sauce you’re serving with the pasta.

Marcangelo Fast Pass:

Instead of roasting the cauliflower, add the raw florets to the boiling water for the last 4 minutes to cook them thoroughly. Simply drain along with the pasta and add the roasted cherry tomatoes.