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    Pennette with Cauliflower Ragu

    clock-icon45 minutes
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    Pixicook editorial team

    A comforting pasta dish with a rich, buttery cauliflower sauce.

    Ingredients for Pennette with Cauliflower Ragu

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Medium Cauliflower, halved, florets cut into bite-sized pieces, core, stalks, and leaves chopped finely

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    0.25 fluid ounces

    Substitute chevron-down

    Medium White Onion, diced

    each

    Substitute chevron-down

    Garlic Clove, smashed

    each

    Substitute chevron-down

    Maldon Salt

    to taste

    Substitute chevron-down

    Hot Red-Pepper Flakes

    teaspoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Pennette Pasta

    0 lb

    Substitute chevron-down

    Parmigiano-Reggiano, freshly grated

    cups

    Substitute chevron-down

    Coarse Fresh Bread Crumbs

    cups

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    How to Make Pennette with Cauliflower Ragu

    1. Prepare and Cook Cauliflower

    Halve the cauliflower and reserve the leaves and core. Cut the florets into bite-sized pieces, and chop the core, stalks, and leaves finely. In a large pot, heat the olive oil over medium heat. Add the diced onion, smashed garlic, and the chopped cauliflower parts (including the core, stalks, and leaves). Cook for about three minutes, stirring occasionally. Once the leaves begin to wilt, reduce the heat to low.

    2. Simmer Cauliflower Florets

    Add the cauliflower florets and sprinkle in the hot red pepper flakes. Pour in enough water to barely cover the florets and bring the mixture to a gentle simmer. Cover the pot and let it cook for 22-25 minutes until the cauliflower is very soft.

    3. Finish Cauliflower Ragu

    Once the cauliflower is soft, stir in the unsalted butter and season with Maldon salt to taste.

    4. Cook Pennette and Combine

    Bring 6 quarts of water to a boil in a large pot. Add 3 tablespoons of kosher salt, then cook the pennette until just al dente. Drain the pasta, reserving a cup of the pasta water. Combine the cooked pasta with the cauliflower ragu in the pot. Add a splash of the reserved pasta water to help the sauce coat the pasta evenly. Stir in the freshly grated Parmigiano-Reggiano.

    5. Serve with Bread Crumbs and Rosemary

    Transfer the pasta mixture to a serving bowl. Finish by sprinkling the dish with coarse fresh bread crumbs and minced fresh rosemary. Serve with additional grated cheese on the side for those who want an extra cheesy touch.

    Pitfalls and tips

    Roasting for Depth

    Before adding the cauliflower to the ragu, consider roasting it with olive oil, salt, and pepper. This step enhances the natural sweetness and adds a nutty, caramelized depth to the dish.

    Deglazing with Wine

    After the aromatics cook, deglaze the pan with a dry white wine. This not only helps embed all those flavorful browned bits into the sauce but also adds another layer of complexity.

    Building Flavor with Aromatics

    Use a base of finely chopped onions, garlic, and herbs like thyme or rosemary sautéed in quality olive oil. Allow the onions and garlic to slowly caramelize.

    Simmering for Richness

    Allow the ragu to simmer gently for at least 30 minutes. This gives time for all the flavors to meld and the cauliflower to break down, becoming part of the sauce. Patience here is crucial.

    Achieving Umami

    Adding a splash of Worcestershire sauce, soy sauce, or a pinch of anchovy paste can amp up the umami. This is key to mimicking the depth typically achieved in meat-based ragus.


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