Rigatoni with Cauliflower Ragu
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Colander
- Ladle
- Tongs
- Mixing bowl
- Stove
- Serving bowl
Ingredients
- 1 head cauliflower, cored and chopped into florets
- ½ cup olive oil
- ½ onion, grated
- 5 garlic cloves, chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 anchovy fillets
- ½ cup white wine
- 1 cheese rind (Wilson uses Grana Padano)
- 1 (28-ounce) can whole tomatoes, crushed by hand
- Salt
- black pepper
- 2 pounds fresh rigatoni or 1 pound dried rigatoni
- ¼ cup olive oil
- 1 cup pecorino romano, grated
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