We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sicilian-Style Rigatoni Pasta
with Cauliflower & Toasted Pine Nuts
50 MIN
2
Servings
From the Test Kitchen
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-
NutritionPER SERVING
-
Calories710 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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