Autumn rigatoni
Instructions
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.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 300 g of boiled cauliflower
- 1/2 onion
- 4 anchovy fillets
- 1 tablespoon of pine nuts
- 1 tablespoon of sultanas
- 1/2 envelope of saffron
- Olive oil
- Butter
- Salt
- Pepper