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Sicilian-Style Rigatoni Pasta
with Cauliflower & Toasted Pine Nuts
50 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 710 Cals/serving
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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.)
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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!
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