Collezione Rigatoni is the perfect shape to soak up the delicious roasted garlic anchovy broth.
Recipe created by chef Christine Seitz
8 lbs cauliflower florets, use the stems as well and slice thin
Salt and fresh ground pepper to taste
8 tbsp extra virgin olive oil
6 tbsp anchovy filets, chopped (use more if desired)
4 each 12 oz boxes Barilla Collezione Rigatoni
2 bunches parsley, minced
- Pre-Heat oven to 425f convection. Combine cauliflower, salt, pepper, olive oil. Spread on a single layer on each sheet pan. Depending on quantity, you will need several sheet pans. If the cauliflower is too close together it will steam instead of sear. Bake for 15 minutes. Remove from oven, stir, and add anchovy and garlic. Return to oven for 10 additional minutes.
- Meanwhile, bring a salted pot of water to boil. Add the rigatoni and cook until al dente. Try to time it so the pasta is done at the same time as the cauliflower. The cauliflower can sit, but the pasta shouldn’t.
- In a large rondo, combine the pasta water, pasta, roasted cauliflower, ½ of the parmesan cheese and cook for 3 to 5 minutes to form a creamy sauce that coats the pasta.
- Pour in large serving bowl, top with lemon zest, remaining cheese and parsley. Drizzle with EVOO.