Rigatoni With Cauliflower Currants And Pine Nuts Recipes

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RIGATONI WITH CAULIFLOWER, CURRANTS, AND PINE NUTS



Rigatoni with Cauliflower, Currants, and Pine Nuts image

Categories     Cauliflower     Pasta     Dinner

Number Of Ingredients 13

1/4 cup Dried currants
2 pound Cauliflower - 1 head - bite size florets
1/2 tablespoon Kosher Salt (to taste)
5 tablespoons Olive Oil
1/2 tablespoons Black pepper - freshly gound (to taste)
1 tablespoons Butter - unsalted
1/2 cup Panko - plain
3 pieces Anchovy fillets - minced
1/8 teaspoon Crushed red pepper flakes
12 ounces Rigatoni
1 ounce Pecorino romano finely grated - about 1 cup
1/4 cup Flat leaf parsley - chopped
1/4 cup Pine nuts - toasted

Steps:

  • Position a rack in the center of the oven and heat the oven to 500°F. Bring a large pot of well-salted water to a boil. In a small bowl, cover the currants with hot tap water and set aside. On a heavy-duty rimmed baking sheet, toss the cauliflower with 3 Tbs. of the oil, season generously with salt and pepper, and spread in a single layer. Roast, tossing halfway through cooking, until just tender and lightly browned, 13 to 15 minutes.
  • Melt the butter in a 12-inch skillet over medium heat. Add the panko and cook, stirring, until deeply golden, about 3 minutes. Season with salt and transfer to a small dish; wipe the skillet clean.
  • Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Stir in the anchovies and pepper flakes, then add the cauliflower and toss well. Keep warm.
  • Boil the pasta for 1 minute less than package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return it to the pot.
  • Drain the currants, and add to the pasta with the cauliflower mixture, cheese, and the reserved water. Stir to combine; cover and cook over low heat to let the flavors meld, 1 to 2 minutes. Season to taste with salt and pepper and top with the panko, parsley, and pine nuts.

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