Autumn rigatoni (2)
Instructions
Chop the onion and anchovies and cook them in olive oil and butter. Add the pine nuts, the raisins and the chopped cauliflower. Add salt, pepper, add a little cooking water and add rigatoni. Boil the rigatoni and toss with the sauce.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 300 g of boiled cauliflower
- 1/2 onion
- 4 anchovies in olive oil
- 1 tablespoon of pine nuts
- 1 tablespoon of sultanas
- Olive oil
- Butter
- Salt