Perciatelli With Cauliflower in Spicy Tomato Sauce

Name: Perciatelli With Cauliflower in Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cauliflower, broken into florets (about 1 small head); kosher salt; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; ¼ teaspoon crushed red pepper flakes; 2 -4 anchovy fillets, rinsed and chopped (optional); 1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice); 1 pinch sugar; 2 tablespoons capers, rinsed and chopped; 34 lb perciatelli (bucatini); ¼ cup fresh parsley, chopped; 2 ounces parmesan cheese, grated (1/2 cup)

Servings: persons

1 lb cauliflower, broken into florets (about 1 small head)
kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 -4 anchovy fillets, rinsed and chopped (optional)
1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice)
1 pinch sugar
2 tablespoons capers, rinsed and chopped
34 lb perciatelli (bucatini)
¼ cup fresh parsley, chopped
2 ounces parmesan cheese, grated (1/2 cup)

1
Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
2
Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
3
In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
4
Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
5
Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
6
Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
7
Stir in the parsley and Parmesan or sprinkle them on top to garnish.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb cauliflower, broken into florets (about 1 small head), kosher salt, 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, and more.

Yes, Perciatelli With Cauliflower in Spicy Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!