Pasta is king at Sara Jenkins's new Manhattan restaurant, Porsena. There, the chef dishes up bowl after bowl of classic Italian pastas, from a minimalist pasta al pomodoro to maccheroncini served with a meaty ragù. Given Jenkins's reputation as a pork-obsessed chef, you'd expect the meatier offerings to be Porsena's main attraction, but her vegetable-forward entrees are equally noteworthy. Take this lush penne pasta: Jenkins partners caramelized cauliflower with briny black olives and capers to create a dish that's quick enough to make on a weeknight, yet is still capable of captivating a crowd.