Perciatelli With Cauliflower In Spicy Tomato Sauce Recipes

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS

Steps:

• Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
• Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
• Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES

Steps:

• Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
• Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
• Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

PERCIATELLI WITH CAULIFLOWER IN SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
• Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
• In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
• Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
• Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
• Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
• Stir in the parsley and Parmesan or sprinkle them on top to garnish.