Posted on
17 September 2012
by
ewfood
Veggie Rigatoni [1]
Veggie Rigatoni
Ingredients
3fl oz. olive oil
1 head cauliflower, broken into florets
salt to season
4 cloves garlic, sliced
1 onion, diced
6fl oz. heavy cream
1/2 tsp. chili flakes
2 tins chopped tomatoes
4 oz. pitted green olives
1lb. rigatoni
pecorino cheese for garnish
Servings
4
Preparation
-
Preheat the oven to 220 °C
-
Toss the cauliflower with 1 oz. olive oil and bake for 20min. Tossing occasionally
-
Meanwhile heat the remaining oil in a skillet and saute the onion, garlic and a pinch of salt until the onion is translucent
-
Transfer the contents of the skillet to a blender and add the tomatoes, cream, chili and some salt, blend until smooth
-
Return the contents of the blender to the skillet and bring to a simmer on a low heat, season to taste
-
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
-
Add the rigatoni, cauliflower and olives to the sauce and mix gently, season to taste
-
Serve with shavings of pecorino immediatly.
Cooks Note
Serves 4