Rigatoni al Cavolfiore

By Chef Evan Funke

September 11, 2025

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

1 medium head Romanesco cauliflower (about 1 ½ lbs)

12 oz rigatoni, mezzi rigatoni, or ziti

4 anchovy fillets, packed in oil

3 Tbsp golden raisins, soaked in grappa, brought to a simmer for 5 minutes, then drained

3 garlic cloves, thinly sliced

6 Tbsp extra-virgin olive oil, divided

½ cup fresh parsley leaves, finely chopped

1 cup mollica (fresh coarse breadcrumbs, preferably from rustic bread)

Kosher salt

Freshly ground black pepper

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Steps

Prepare the cauliflower
Break the Romanesco into small florets.

Bring a large pot of salted water to a boil. Blanch the florets for 3–4 minutes, until just tender. Remove with a slotted spoon and set aside. Reserve the cooking water for the pasta.
Toast the mollica
In a skillet, warm 2 Tbsp olive oil over medium heat.

Add a smashed clove of garlic, then the breadcrumbs and cook, stirring often, until golden and crisp, about 5 minutes.

Season with a pinch of salt and set aside.
Build the sauce
In a wide pan, warm the remaining 4 Tbsp olive oil over low heat.

Add the sliced garlic and cook gently until fragrant and just golden at the edges.

Add the anchovies and stir until they melt into the oil. Add a pinch of peperoncino.

Raise the heat to medium, add the cauliflower, and cook until lightly caramelized, about 5–6 minutes.

Stir in the raisins and half of the chopped parsley. Season with salt and black pepper.
Cook the pasta
Return the cauliflower cooking water to a boil. Cook the pasta until al dente.

Transfer the pasta directly into the cauliflower pan with a little of the cooking water. Toss to coat, allowing the sauce to cling to the pasta.
Finish and serve
Plate the pasta and scatter generously with the toasted mollica.

Garnish with the remaining parsley.

Serve immediately.