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Receta Rigatoni With Cauliflower Pine Nuts And Raisins
by Global Cookbook

Rigatoni With Cauliflower Pine Nuts And Raisins
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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
  •     Fresh grnd black pepper, to taste
  • 1/2 c. grated parmesan cheese, for garnish

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the parsley and pepper. Top with parmesan cheese.