Sicilian rigatoni with orange segments and roasted cauliflower

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

Sicilian rigatoni with orange segments and roasted cauliflower

Sicilian rigatoni with orange segments and roasted cauliflower

Soy-Free, Vegetarian

2 Servings, 660 Calories/Serving

25–40 Minutes

With roasted cauliflower, fresh ricotta, and citrus, this vegetarian pasta 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)
Sunbasket 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 rigatoni
  • 1 organic red onion
  • ½ pound organic cauliflower florets
  • 1 organic orange
  • 3 tablespoons walnuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 sprigs organic fresh thyme
  • 2 tablespoons currants
  • ½ teaspoon piment d’Espelette (optional)
  • ⅓ cup fresh ricotta

Nutrition per serving

Calories 660, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 85mg (4% DV), Total Carb. 87g (32% DV), Fiber 11g (39% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk, Tree Nuts (walnut), Wheat

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, Sesame.


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, 11 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. Meanwhile, prepare the onion and cauliflower.


Prep and roast the onion and cauliflower

  • 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. Meanwhile, 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 along both sides of each membrane to release the segments into the bowl. Alternatively, peel and cut the fruit crosswise into ¼-inch-thick slices. 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 any remaining piment d’Espelette on the side.
Kids Can!
  • Time the rigatoni.
  • Measure the onion.
  • Toss the cauliflower and onion with oil and seasonings.
  • Peel the zested orange.
  • Strip the parsley and thyme leaves.