Sicilian-Style Rigatoni Pasta with Cauliflower & Toasted Pine Nuts

Sicilian-Style Rigatoni Pasta

with Cauliflower & Toasted Pine Nuts

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving

In Sicily, cauliflower of all varieties grows in abundance—often starring in cool-weather pasta dishes alongside a traditional combination of pine nuts, capers and dried currants. Here, our tomato sauce combines perfectly with the nutty vegetable and whole wheat rigatoni. At once delectably sweet, tangy and savory, the result is southern Italian fare at its finest. (We’ve pictured green Romanesco here, but depending on what’s available at the farms near you, you may receive white, orange or purple cauliflower.)

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the romanesco core; cut the head into bite-sized florets. Peel and mince the garlic. Finely chop the parsley leaves and stems.

Toast the pine nuts:
2 Toast the pine nuts:

Heat a large, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring occasionally, 3 to 4 minutes, or until golden brown. Transfer to a bowl.

Cook the romanesco:
3 Cook the romanesco:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the romanesco and season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the capers and garlic. (If the pan seems dry, add 1 teaspoon of olive oil). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.

Make the sauce:
4 Make the sauce:

To the pan, add the currants and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 17 to 19 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
5 Cook the pasta:

Once the sauce has simmered for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked pasta, butter, all but a pinch of the parsley and half the reserved pasta cooking water to the pan. Cook on medium, stirring vigorously to coat the pasta, 3 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the romanesco core; cut the head into bite-sized florets. Peel and mince the garlic. Finely chop the parsley leaves and stems.

2 Toast the pine nuts:

Heat a large, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring occasionally, 3 to 4 minutes, or until golden brown. Transfer to a bowl.

Toast the pine nuts:
Cook the romanesco:
3 Cook the romanesco:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the romanesco and season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the capers and garlic. (If the pan seems dry, add 1 teaspoon of olive oil). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.

4 Make the sauce:

To the pan, add the currants and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 17 to 19 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
5 Cook the pasta:

Once the sauce has simmered for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish & plate your dish:

Add the cooked pasta, butter, all but a pinch of the parsley and half the reserved pasta cooking water to the pan. Cook on medium, stirring vigorously to coat the pasta, 3 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and remaining parsley. Enjoy!

Finish & plate your dish: