Tubular pasta with cauliflower and ham (Penne or rigatoni modo mio) [Edward Giobbi] from Craig Claiborne's Favorites from the New York Times (1977 v.3): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 3 (page 88) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rigatoni for penne.

  • JimCampbell on November 30, 2025

    A 2.5 out of 5. The dish is good. Not spectacular, but good. There's a small amount of oil and butter used sauteing the onion, so it's a much healthier version than say Biba's Pasta with cauliflower and pancetta (Pasta con cavolfiore e pancetta), which adds the fat from the pancetta. It doesn't have the same level of flavor either. We substituted a bag of frozen peas for the potatoes. We also blanched the vegetables separately rather than try to time them cooking with the pasta. Overall, not bad. BTW..... this recipe is also listed in EYB as Penne or rigationi modo mio (pasta with cauliflower and ham) from The New New York Times Cookbook by Craig Claiborne and Pierre Franey.

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