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Rigatoni with cauliflower

Time 30 minutes
Yields Serves 4
Rigatoni with cauliflower
(Los Angeles Times)
1

Place currants in small bowl, cover with wine and set aside to plump, about 10 minutes.

2

Bring large pot salted water to boil for pasta. Cook pasta until al dente, 10 to 15 minutes.

3

While pasta is cooking, heat large skillet over medium heat. Add pine nuts and toast, stirring frequently until lightly browned, about 3 minutes. Set aside on plate. Add olive oil to skillet, and saute garlic until golden, about 1 minute. Add cauliflower and saute over medium-high heat, stirring often until golden brown, about 3 minutes. Add currants, wine, capers, anchovies, red pepper flakes and parsley. Simmer 2 minutes, add salt and pepper to taste, then remove from heat.

4

Drain pasta and place in warm serving bowl. Add cauliflower mixture and pine nuts, toss to combine. Serve immediately.


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