Rigatoni with cauliflower and breadcrumbs
Instructions
Cut the cabbage into strips and wash it.
Brown two cloves of crushed garlic with chili.
Combine the anchovies, de-boned and stemperarle water; Remove garlic and add the bread crumbs and Brown.
Meanwhile boil the cabbage and the pasta water; drain and dress with the sauce.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 1 heart of cabbage
- 3 anchovies
- 2 cloves of garlic
- Olive oil extra virgin
- Salt
- Hot pepper
- Mollica crumbled stale bread