Home Food is an organization of Italians who enjoy cooking. Known as Cesarine, they are passionate about their local food and welcome guests into their homes for a meal of traditional foods. This is an exceptional opportunity to meet people, learn about Italian culture, and enjoy a home-cooked meal at a moderate price, especially if you are in an unfamiliar city. We enjoyed a Home Food dinner in the home of a Cesarina in Catania. She received us like old
friends, shared information about the city that only a native would know, told us a little about her family and her interesting life, and demonstrated a few of her recipes, including this one, in her warm and cozy kitchen. For more information about Home Food, go to www.homefood.it. Rotelle or fusilli is the perfect pasta for this sauce. The crumbles of cauliflower simmered with garlic and tomatoes get caught in the ridges and loops, so every bite delivers their flavor. Sicilians like to add anchovies to the sauce, but if you prefer to leave them out, it will still be delicious.
Rotelle with Spicy Cauliflower Ragu is a delicious and satisfying pasta dish that features tender cauliflower florets cooked in a flavorful tomato sauce. The combination of cauliflower, garlic, anchovies (optional), and crushed red pepper creates a spicy and savory ragu that coats the rotelle pasta beautifully. This dish is a perfect choice for those who love hearty vegetarian pasta dishes with a kick of heat. With simple ingredients and easy-to-follow instructions, you can enjoy this flavorful and comforting meal in no time.
Serves 4
INGREDIENTS
- Salt
- 1 medium cauliflower (about 2 pounds), trimmed, cored, and cut into florets
- 2 large garlic cloves, finely chopped
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 6 anchovy fillets, drained and chopped (optional)
- Pinch of crushed red pepper
- 1 (28-ounce) can Italian tomatoes, with their juice, chopped
- ½ teaspoon dried oregano
- 8 ounces rotelle or fusilli
INSTRUCTIONS
- Boil the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower and cook for 15 minutes, or until very tender when pierced with a knife.
- Prepare the Tomato Sauce: Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic in the oil over medium heat for 1 minute. Stir in the anchovies (if using) and red pepper and cook, stirring, until the anchovies are dissolved. Stir in the tomatoes, with their juice, oregano, and salt to taste. Cook, stirring occasionally, until the tomatoes are slightly thickened, about 15 minutes.
- Cook the Cauliflower in Tomato Sauce: When the cauliflower is very tender, scoop out the pieces with a slotted spoon and drain them well in a colander. Reserve the boiling water for the pasta. Add the cauliflower to the tomato sauce. With a large spoon, crush the cauliflower into the simmering sauce and cook for 10 minutes more.
- Cook the Pasta: Meanwhile, bring the cauliflower water back to a boil. Add the pasta, stir well, and cook, stirring often, until al dente. Drain.
- Combine Pasta and Sauce: Add the pasta to the sauce, tossing well to coat. Drizzle with a little extra-virgin olive oil. Serve immediately.
