Pasta with Cauliflower Ragù Recipe
Category: Main Courses
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate | 320g |
| Cauliflower | 700g |
| Tomato Passata | 500g |
| Tomato Paste | 1 tablespoon |
| Carrots | 2 |
| Celery | 2 stalks |
| Yellow Onion | 1 |
| Rosemary | 1 sprig |
| Thyme | to taste |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Pecorino Romano Cheese | to taste |
Instructions
-
Prepare the Vegetables
Start by washing the celery, carrots, and onion thoroughly. Cut them into large chunks. Place these vegetables in a food processor and pulse until finely chopped. Also, finely chop the rosemary needles to release their aromatic oils. -
-
Cook the Base
In a large pan or skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the rosemary to the hot oil and let it sizzle for a few seconds to release its fragrance. Then, add the chopped vegetables and sauté until they soften, about 5-7 minutes. -
Add Tomato Paste and Passata
Once the vegetables have softened, stir in the tomato paste and continue cooking for another minute, letting it blend with the vegetables. Next, add the tomato passata (strained tomatoes), mixing everything together well. -
Prepare the Cauliflower
While the sauce is simmering, break the cauliflower into small florets. Using a food processor, pulse the cauliflower until it resembles a coarse crumble (similar to rice). -
Simmer the Ragù
Once the sauce is simmering, add the cauliflower to the pan. Stir well to combine. Season with a pinch of salt and freshly cracked black pepper. Let the mixture simmer on low heat, stirring occasionally, until the sauce has reduced and thickened, about 20 minutes. Add a few leaves of thyme for added aroma. -
Cook the Pasta
While the ragù simmers, bring a large pot of salted water to a boil. Add the mezze maniche rigate and cook according to the package instructions, typically about 8-10 minutes, until al dente. -
Combine and Serve
When the pasta is cooked, reserve a cup of the pasta cooking water. Drain the pasta and add it directly into the cauliflower ragù. Toss everything together, adding a little pasta water if the sauce seems too thick. Adjust the seasoning with additional salt and pepper, if needed. -
Finish with Cheese
Before serving, sprinkle some freshly grated Pecorino Romano over the pasta for a rich, salty finish. A few more twists of black pepper can also enhance the flavors. -
Serve and Enjoy
Your pasta with cauliflower ragù is now ready to be enjoyed! The creamy, savory ragù perfectly coats the pasta, creating a deliciously satisfying dish that’s perfect for a cozy family dinner or a gathering with friends.
This Pasta with Cauliflower Ragù is a flavorful, comforting dish that’s perfect for any occasion. The cauliflower gives the ragù a hearty texture, while the combination of herbs, tomatoes, and Pecorino Romano creates a deliciously savory sauce. Whether you’re looking for a meatless meal or simply craving a healthier alternative, this recipe will surely impress everyone at the table.
