Rigatoni with Cauliflower and Tomato Sauce

Name: Rigatoni with Cauliflower and Tomato Sauce
Yield: 4
Ingredients: c. pine nuts; 3 tbsp. olive oil; 3 cloves garlic; 1 small head cauliflower (about 1 1/2 pounds); 1 3/4 c. canned crushed tomatoes in thick puree (one 15-ounce can); c. raisins; 2 tbsp. water; 3/4 tsp. salt; 3/4 lb. rigatoni; 1/2 c. thin-sliced basil leaves or chopped fresh parsley; 1/4 c. grated Parmesan; 1/4 tsp. fresh-ground black pepper

Published: Sep 3, 2008

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This Sicilian-inspired sauce also pairs well with bucatini-a thick, spaghetti-like pasta with a hole in the center.

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Ingredients

cup pine nuts
3 Tbsp. olive oil
3 cloves garlic
1 small head cauliflower (about 1 1/2 pounds)
1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
cup raisins
2 Tbsp. water
3/4 tsp. salt
3/4 lb. rigatoni
1/2 cup thin-sliced basil leaves or chopped fresh parsley
1/4 cup grated Parmesan
1/4 tsp. fresh-ground black pepper

Directions

1. Step 1In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.
2. Step 2In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
3. Step 3In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan and pepper. Serve with additional Parmesan.
4. Step 4Wine Recommendation: Barbera is the everyday wine of the Piedmontese, and this pasta will show you why. High in acid, low in tannin, and chock-full of bright blackberry fruitiness, barberas are perhaps the best wines in the world to serve with tomato-based dishes.