Ingredients for 4 people
- 280 g rigatoni;
- 300 g cleaned cauliflower;
- 1/2 kg tomato sauce;
- 150 g breadcrumbs;
- 50 g L’Equilibrato EVO Olive oil for the sauce;
- 15 g chilli-flavoured Il Guastafeste EVO Olive oil;
- 1 clove of garlic;
- Parmesan cheese to taste
- Salt to taste
Procedure
- Clean the cauliflower, cut it into not too small pieces and boil it in salted water for about 3 minutes.
- Meanwhile prepare the sauce with L’Equilibrato EVO Olive oil, garlic and tomato sauce and salt to taste.
- As soon as it starts boiling, add the previously boiled and drained cauliflower and cook for about 30 minutes.
- Boil the pasta.
- In the cooking time, put the pasta sauce and breadcrumbs in a non-stick pan, stirring over low heat until toasted.
- Season the pasta with the sauce and a sprinkling of toasted breadcrumbs and Parmesan cheese.