Rigatoni col Cavolfiore

Pasta tubes with cauliflower

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

In this delicious sauce, cauliflower is transformed into a new taste experience. The anchovies, crunchy nuts and raisins are a savoury complement to the taste and texture of the pasta. Follow with a simple meat dish and green salad.


  • 4 tablespoons (4 X 15 ml spoon) olive oil
  • 3 medium-size onions, sliced finely


Heat the oil in a large saucepan and sauté the onions, covered, until softened. Add the toasted nuts, sultanas, anchovies, water, tomato purée and oregano, and the saffron water if used. Cover and simmer for 20 minutes.

Meanwhile, separate the cauliflower into florets, if necessary, as evenly as possible. Drop into a large saucepan of rapidly boiling salted water and boil until just ten