Sicilian rigatoni with cauliflower, oranges, pine nuts, and currants

Sicilian rigatoni with cauliflower, oranges, pine nuts, and currants

Vegetarian, Soy-Free

2 Servings, 660 Calories/Serving

20 Minutes

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

Nutrition per serving



Roast the cauliflower and onion

Heat the oven to 450ºF.
  • Cut the cauliflower into florets, discarding any leaves or thick stalks. Cut the florets in half lengthwise.
  • Peel and thinly slice the red onion.
On a sheet pan, toss the cauliflower and onion with 1 tablespoon oil. Season with salt and pepper. Spread in an even layer, cut sides down, and roast until golden brown and just tender, 15 to 20 minutes.
While the vegetables roast, prepare the rigatoni.


Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 12 to 15 minutes. Drain, reserving ¼ cup pasta cooking water.
While the rigatoni cooks, prepare the remaining ingredients.


Toast the pine nuts

In a dry small frying pan over medium-low heat, toast the pine nuts, stirring often, until golden brown and fragrant, 3 to 4 minutes. Transfer to a plate to cool.


Prep the orange and herbs

Zest the orange. Using your hands or a sharp knife, peel the orange; working over a small bowl, cut between the membranes to release the segments into the bowl. Discard any seeds.
Strip the parsley and thyme leaves from the stems; coarsely chop the leaves.


Finish the rigatoni

Return the rigatoni and the reserved pasta cooking water to the sauce pot and bring to a boil. Stir in the cauliflower, onion, pine nuts, orange zest and segments, parsley, thyme, currants, and as much piment d’ville as you like and cook until the flavors meld and the pasta is hot, 1 to 2 minutes. Remove from the heat, stir in the ricotta, and season to taste with salt and pepper.



Transfer the rigatoni to individual bowls and serve.

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