Preparation

• 1
  Preheat the oven to 220 °C
• 2
  Toss the cauliflower with 1 oz. olive oil and bake for 20min. Tossing occasionally
• 3
  Meanwhile heat the remaining oil in a skillet and saute the onion, garlic and a pinch of salt until the onion is translucent
• 4
  Transfer the contents of the skillet to a blender and add the tomatoes, cream, chili and some salt, blend until smooth
• 5
  Return the contents of the blender to the skillet and bring to a simmer on a low heat, season to taste
• 6
  Cook the rigatoni according to the package instructions, take 5fl oz. water from the boiling pasta and reserve it to dilute the sauce if it gets too thick
• 7
  Add the rigatoni, cauliflower and olives to the sauce and mix gently, season to taste
• 8
  Serve with shavings of pecorino immediatly.