Cavatappi Bolognese

Bring a large pot of salted water to a boil for the pasta. Peel and roughly chop the shallot and garlic. Peel and roughly chop the carrot. Pick and mince the rosemary leaves. Trim the broccolini and chop into 2 inch pieces.

Add chopped shallot and chopped garlic to a food processor, and pulse until finely chopped. Add chopped carrot and cauliflower florets to the shallot and garlic in the food processor and pulse until pieces are the size of rice grains, 10 to 12 pulses.

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¾ cup pasta water, drain the pasta, and return pasta to the large pot, off heat. Toss cooked pasta with 1 tsp olive oil to prevent sticking.

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add processed vegetable mixture and cook, stirring occasionally, until shallot is softened, 3 to 5 minutes. Add just ½ tsp minced rosemary and red chile flakes and cook until fragrant, about 30 seconds.

Add reserved pasta water, crushed tomatoes, and red miso paste to the skillet and stir to dissolve the miso. Cook the bolognese sauce, stirring occasionally, until cauliflower is tender and sauce has thickened, 4 to 6 minutes. Add ½ tsp salt, taste, and add more salt as necessary.

Divide the cooked pasta between large plates and top with bolognese sauce. Return the large pot to medium-high heat with 1 tsp olive oil. Add chopped broccolini, sprinkle with salt, and cook until crisp-tender, 3 to 4 minutes. Add cooked broccolini to the plates and top everything with parmesan. Mangia!