Rigatoni with Cauliflower
Cauliflower, tomatoes, onions, and raisins combined with pasta in a white wine sauce – can you go wrong? Get a delicious meal on the table fast with our Rigatoni with Cauliflower recipe.
Rigatoni with Cauliflower
Prep Time 30 minutes
Servings 6 Servings
Calories 276 kcal
Ingredients
- 4 cups/12 oz. cauliflower florets
- 1 Tbsp. vegetable oil divided
- ½ lb. rigatoni
- 1 cup/4 oz. diced yellow onion
- 1 tsp. finely chopped garlic
- ½ tsp. fresh thyme leaves
- 1 Tbsp./½ oz. anchovy paste or finely chopped anchovy fillets*
- ½ cup/4 oz. red wine
- 1 28 oz. can whole tomatoes
- ½ cup/2 oz. raisins
- 2 Tbsp. chopped parsley
Instructions
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Preheat oven to 400ºF. Place cauliflower on a baking tray. Sprinkle with salt and pepper and half the oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 15 minutes. Reserve.
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Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Drain and reserve.
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Heat a large saucepan over medium heat. Add remaining oil and the onion. Sauté until softened and starting to brown, about 5 minutes. Add the garlic, thyme, and anchovy and cook, stirring, until aromatic (about 1 minute).
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Deglaze the pan with red wine, stirring up any brown bits from along the bottom of the pan. Stir in the tomatoes, breaking them up with a whisk or clean kitchen scissors. Stir in cauliflower and raisins. Simmer sauce until it has thickened and the flavors have come together (about 15 minutes).
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Toss with rigatoni. Adjust seasoning with salt and pepper, if needed. Divide between bowls and sprinkle with parsley.
Recipe Notes
*Omit if adhering to a strict vegetarian diet. Nori, miso, or mushrooms can be used as a substitute.
An exclusive SharethePasta.org recipe.
