RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE

Rigatoni with Cauliflower and Tomato Sauce image

Provided by @MakeItYours

Number Of Ingredients 15

For Pine Nuts:
1/3 cup pine nuts
For Cauliflower and Tomato Sauce:
3 tablespoons olive oil
3 cloves garlic, minced
1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart florets)
1 3/4 cups canned crushed tomatoes in thick puree (1 15-ounce can)
1/3 cup raisins
2 tablespoons water
3/4 teaspoon salt
For Pasta:
3/4 pound rigatoni
1/2 cup thin-sliced basil leaves or chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon fresh-ground black pepper

Steps:

FOR PINE NUTS: In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree F oven for 5 to 10 minutes.
FOR CAULIFLOWER AND TOMATO SAUCE: In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
FOR PASTA: In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
TO SERVE: Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan and pepper. Serve with additional Parmesan.