Rigatoni with cauliflower, raisins and pine nuts
2 cups of Benedetto Cavalleri Rigatoni
1 head of cauliflower
1/4 cup pine nuts
1/4 cup yellow raisins, soaked in warm water for 10 minutes
6 anchovy filets
1 white onion thinly sliced
5 tablespoons of Mandranova Extra Virgin Olive Oil
Clean the cauliflower, cut into small pieces, wash and cook for about 8 minutes in boiling salted water.
Drain, reserving the cooking water, which will be used to cook the pasta.
In a small pan, heat 2 tablespoons of EVOO, add sliced onion and saute over low heat until soft and golden incolor. Add the anchovies and break them down with a wooden spoon.
Add the cooked cauliflower, soaked raisins, the pine nuts and saffron. Cook until the mixture is creamy but without completely breaking up the cauliflower florets.
Season with salt, pepper and finally the chili flakes.
Cook pasta al dente in the cauliflower water, drain reserving some cooking water and add to the pan with the sauce; stir in some EVOO and if necessary add a ladle of the pasta cooking water.
Sprinkle with freshly grated pecorino and serve.