Sicilian rigatoni with orange segments and roasted cauliflower

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Sicilian rigatoni with orange segments and roasted cauliflower

Soy-Free, Vegetarian, Family-Friendly, Gluten-Free, Mediterranean

2 Servings, 650 Calories/Serving

25 – 40 Minutes

Not your typical Italian preparation, this vegetarian and gluten-free pasta dish celebrates the exciting flavors of Sicily: sweet, savory, tangy, and nicely spicy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces gluten-free rigatoni
  • ½ head cauliflower
  • 1 red onion
  • 1 orange
  • 3 tablespoons walnuts
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 1 or 2 sprigs fresh thyme
  • 2 tablespoons currants
  • ½ teaspoon piment d’Espelette (optional)
  • ⅓ cup fresh ricotta

Ingredient IQ

The French culinary term suprême, or “best part,” originally described boneless chicken breasts. It was later applied to citrus segments that have had their peel, pith, membrane, and any seeds removed. Et voilà! Clean, beautiful segments of the highest quality.

Nutrition per serving

Calories: 650, Protein: 18g (36% DV), Fiber: 10g (40% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 75mg (3% DV), Carbohydrates: 82g (27% DV), Total Sugars: 11g, Added Sugar: 0g (0% DV).
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rigatoni

Heat the oven to 425°F.
Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water. Return the rigatoni to the pot and toss with 1 tablespoon [2 TBL] oil.
While the water heats and the rigatoni cooks, prepare the cauliflower and onion.


Roast the cauliflower and onion

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
On a sheet pan, toss the cauliflower and onion with 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the cauliflower and onion are tender and starting to brown, 12 to 15 minutes.
While the cauliflower and onion roast, prepare the remaining ingredients.


Prep the remaining ingredients

  • Zest the orange. Using your hands or a sharp knife, peel the orange; working over a medium bowl, cut between the membranes to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Coarsely chop the walnuts.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Strip the thyme leaves from the stems.


Finish the rigatoni

To the pot with the rigatoni, add the reserved pasta cooking water and bring to a boil, then reduce to a simmer. Stir in the roasted cauliflower and onion, orange zest and segments, walnuts, parsley, thyme, currants, and as much piment d’Espelette as you like and cook until warmed through, about 1 minute. Remove from the heat, stir in the ricotta, and season to taste with salt and pepper.



Transfer the rigatoni to individual bowls and serve.

Kids Can!

  • Season and toss the cauliflower and onion.
  • Peel the zested orange.
  • Strip the parsley and thyme leaves.

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