Rigatoni with cauliflower cream with saffron
Instructions
Break the cauliflower into small florets, wash them well and, without drain, place in a large saucepan with the crushed garlic cloves and 1 teaspoon of oil. Let stand for 5 minutes then add the white wine and a pinch of salt; as soon as the wine will be evaporated, add the tomatoes washed and cut in half and, after 5 minutes, add half a cup of water and cover.
Shake occasionally stirring gently adjust salt, add a pinch of pepper and saffron. Sautee for a few minutes until it is dissolved saffron and colored cauliflower; at this point add the diced sausage and mix all the ingredients. Allow it to cook until you get a crema rustica.
Meanwhile, boil the pasta, which should be al dente, slightly salted water; place it in Pan by combining small doses its cooking water. Two minutes before turning off the heat add the oil, chopped parsley, freshly ground pepper and fire off the Parmesan. Stir well and serve immediately.
Ingredients and dosing for 4 persons
- 300 g rigatoni
- 600 g white cauliflower
- 150 g of cherry tomatoes
- 50 g chicken sausages
- 2 cloves of garlic
- 30 ml white wine
- 1 sachet of saffron
- 3 tablespoons extra virgin olive oil (30 g)
- 1 tablespoon grated Parmesan (10 g)
- 1 sprig of parsley
- salt and pepper q. b