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Ingredientes
- 2 Tbsp. salt, plus more to taste (divided)
- 1 sm cauliflower, cored and separated into about 4 c. of florets
- 1/4 c. extra-virgin extra virgin olive oil
- 1 lrg onion, diced
- 1/4 c. pine nuts
- 3 x cloves garlic, minced
- 2 lrg bay leaves
- 1/2 tsp saffron
- 1/2 tsp crushed red pepper flakes
- 3 Tbsp. tomato paste
- 1/2 c. raisins
- 1/2 c. water
- 1/3 x dry white wine
- 12 ounce rigatoni
- 1/4 c. finely minced fresh parsley
- Â Â Fresh grnd black pepper, to taste
- 1/2 c. grated parmesan cheese, for garnish
Direcciones
- Bring a large pot of water to a boil. Add in 2 Tbsp. salt. When water returns to a boil, add in the cauliflower and blanch for 2 min. Remove the cauliflower and set aside. Reserve the water for cooking the pasta.
- In a wide, heavy saute/fry pan, hot the oil over medium heat. Add in the onion and a healthy pinch of salt. Saute/fry 5 to 7 min, or possibly till softened. Add in the pine nuts, garlic, bay leaves, saffron and red pepper flakes and saute/fry for 2 min.
- Stir in the tomato paste, raisins, water and wine. Raise the heat and bring the sauce to a boil. Reduce the heat to low, add in the cauliflower and simmer, covered, for 15 min.
- Meanwhile, return the cauliflower water to a boil. Add in the rigatoni and cook 10 min. Drain the pasta and add in it to the pot with the sauce. Simmer 3 to 5 min, or possibly till pasta is tender.
- Add in the parsley and pepper. Top with parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 1261 | |
| Calories from Fat 760 | 60% |
| Total Fat 87.1g | 109% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 15168mg | 632% |
| Potassium 1976mg | 56% |
| Total Carbs 102.19g | 27% |
| Dietary Fiber 11.6g | 39% |
| Sugars 64.73g | 43% |
| Protein 31.95g | 51% |
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