Rigatoni with Cauliflower and Tomato Sauce Recipe

Name: Rigatoni with Cauliflower and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces dried rigatoni; 2 tablespoons olive oil; 1 20-ounce package frozen cauliflower florets (4 cups); 1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred); 3/4 cup coarsely chopped onion; 1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems); 2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped; 32 ounces marinara sauce (lowest sodium available); 2 cups water; 1/4 cup dry red wine (regular or nonalcoholic); 1/8 teaspoon cayenne; Pepper to taste; 3 tablespoons shredded or grated Parmesan cheese

Servings: persons

16 ounces dried rigatoni
2 tablespoons olive oil
1 20-ounce package frozen cauliflower florets (4 cups)
1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
3/4 cup coarsely chopped onion
1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
32 ounces marinara sauce (lowest sodium available)
2 cups water
1/4 cup dry red wine (regular or nonalcoholic)
1/8 teaspoon cayenne
Pepper to taste
3 tablespoons shredded or grated Parmesan cheese

1
Prepare the pasta using the package directions, omitting the salt and oil.
2
Drain well in a colander.
3
Set aside.
4
Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom.
5
Stir in the cauliflower, parsley, onion, basil, and garlic.
6
Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
7
Stir in the remaining sauce ingredients.
8
Increase the heat to medium high and bring to a boil, covered.
9
Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
10
Pour the pasta into a large bowl.
11
Spoon half the sauce over the pasta.
12
Using two spoons, toss to coat.
13
Spoon the remaining sauce over the pasta.
14
Sprinkle with the Parmesan.
15
(Per Serving)
16
Calories: 388
17
Total Fat: 7.5g
18
Saturated: 1.5g
19
Trans: 0.0g
20
Polyunsaturated: 1.5g
21
Monounsaturated: 3.5g
22
Cholesterol: 1mg
23
Sodium: 472mg
24
Carbohydrates: 64g
25
Fiber: 7g
26
Sugars: 13g
27
Protein: 12g
28
Dietary Exchanges
29
4 Starch
30
1 Vegetable
31
1 Fat

238

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 16 ounces dried rigatoni, 2 tablespoons olive oil, 1 20-ounce package frozen cauliflower florets (4 cups), 1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred), and more.

Yes, Rigatoni with Cauliflower and Tomato Sauce falls under the Pasta & Noodles 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!

Rigatoni with Cauliflower and Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions