Maltagliati with Vegetarian Ragù, a dish that doesn’t look appealing at first glance: I admit it’s not pretty. But it is so good. A simple recipe, prepared with a sauce made of cauliflower, leeks, and tomato. If you don’t want it vegetarian, add a little anchovy in oil, which goes really well. But in my opinion, it’s really the pasta shape that’s not very convincing. Next time, I’ll try with rigatoni or penne. What do you think? In the meantime, let’s prepare the sauce for these Maltagliati with Vegetarian Ragù.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz maltagliati (or another pasta shape of choice)
- 10.5 oz cauliflower
- 10.5 oz tomato pulp
- 1 leek (small)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Colander
- 1 Pot for pasta
- 1 Low-sided Casserole low edges
Steps
Clean the cauliflower by extracting the small florets. Wash them well and cook in plenty of salted boiling water for about 8 minutes. In a low-sided casserole, pour two tablespoons of oil, add the chopped leek (the anchovy if you choose to use it) and let it wilt. Then add the cauliflower, slightly crushing it, and finally add the tomato puree. Cover and cook over low heat for fifteen minutes. Adjust the salt. Boil the pasta in plenty of salted boiling water, drain it, transfer it to the casserole with the sauce, and let it season for a few minutes. Serve with grated Parmesan cheese and fresh basil (if you find it), as desired.
