Autumn rigatoni

Autumn rigatoni
Autumn rigatoni 5 1 Stefano Moraschini


Chop onions and anchovies and FRY in oil and butter. Add the pine nuts, the raisins and the boiled cauliflower and cut into pieces. Season with salt and pepper and, if necessary, add a little of the water you boiled cauliflower. Cook the pasta al dente and dress straight into the Pan in which you cooked the sauce.

Autumn rigatoni

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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