Veggie Rigatoni |

Posted on

17 September 2012



Veggie Rigatoni


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


  • 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

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