Sicilian rigatoni with cauliflower, oranges, pine nuts, and currants
This flavor combination comes straight out of Sicily—except for the piment d’ville from Oaktown Spice Shop. The mildly spicy Basque red chile, the same one used in piment d’espelette, is grown not far from Sun Basket HQ, in Boonville, California. Sicilian cooks often include a pinch of saffron as well, and if there’s some of that in your cupboard, by all means add it to this delicious pasta dish.
- ¾ pound cauliflower
- 1 red onion
- 5 ounces rigatoni
- 1 ounce pine nuts
- 1 orange
- Fresh flat-leaf parsley
- Fresh thyme
- ¼ cup currants
- ½ teaspoon piment d’ville (optional)
- ½ cup fresh ricotta
Roast the cauliflower and onion
- Cut the cauliflower into florets, discarding any leaves or thick stalks. Cut the florets in half lengthwise.
- Peel and thinly slice the red onion.
While the vegetables roast, prepare the rigatoni.
Cook the rigatoni
While the rigatoni cooks, prepare the remaining ingredients.
Toast the pine nuts
Prep the orange and herbs
Strip the parsley and thyme leaves from the stems; coarsely chop the leaves.
Finish the rigatoni
Calories: 660, Protein: 24 g, Fiber: 10 g, Total Fat: 22 g, Monounsaturated Fat: 9.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 20 mg, Sodium: 620 mg, Carbohydrates: 91 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat